Pea Shoots With Garlic Recipes
PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)
Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.
Provided by Rita1652
Categories Greens
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the pea shoots thoroughly in cold water twice, lightly drain.
- In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
- Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
5 MINUTE STIR FRIED GARLIC PEA SHOOTS
5 Minute Stir Fried Garlic Pea Shoots are a rocking side dish with naturally sweet micro greens, garlic and has many health benefits.
Provided by HWC Magazine
Categories Vegetables
Time 10m
Number Of Ingredients 5
Steps:
- Place your olive oil in a wok or frying pan. Add 2-3 cloves of minced garlic and sauté just until aromatic. Add your pea shoots, salt and pepper to taste and cook for about 2 minutes or until wilted but bright green. Drizzle with sesame oil. Toss and remove from wok.
- If you like extra fried garlic, place the slices of garlic in the pan and fry just until golden (optional) Place your fried garlic garnish on top of your stir-fried pea shoots.
- Enjoy!
Nutrition Facts : ServingSize 2 g, Calories 129 kcal, Carbohydrate 8 g, Protein 2.4 g, Fat 10 g, Sodium 10 mg, Fiber 2.1 g, Sugar 2.1 g
PEA SHOOTS AND CHICKEN IN GARLIC SAUCE
Whenever we go out for Chinese food, my friends always order this vegetable dish from the 'secret' menu. It is so yummy and different and probably pretty good for you because it is as green as spinach. I've been scouring the vegetable aisle for months trying to figure out what exactly the stuff is. Lo and behold, today I found it at Superstore. Of course I didn't know exactly until I actually cooked it, but there was no mistaking it. They are snow pea shoots! Yumm yumm!
Provided by AvelaineS
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
Nutrition Facts : Calories 170.7 calories, Carbohydrate 6.4 g, Cholesterol 33.2 mg, Fat 10.2 g, Fiber 1.1 g, Protein 13.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 2.6 g
PEA SHOOTS WITH GARLIC
Provided by Martha Stewart
Categories Food & Cooking Ingredients Beans & Legumes
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.
- Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.
- Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.
- Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.
PEA SHOOTS SAUTEED WITH GARLIC AND GINGER
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.
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- In a wok or large saute pan, add in the garlic. Pour in about 1 1/2 tablespoons of the cooking oil. Turn heat to medium-low and let the garlic heat up slowly, infusing its flavor and fragrance into the cooking oil. Take care not to let the garlic burn - control the heat so that the oil is slightly shimmering and aromatic.
- Turn the heat to high. Add in the pea shoots, you'll probably have to add them in a couple of batches. Quickly, use your tongs to turn over the pea shoots around in the fragrant oil. Get that garlicky oil all over the shoots!
- Add in the sugar and the salt. Again, use your tongs to flip, stir, turn the pea shoots. Within a minute or so, the shoots will begin wilting and cooking. Once the shoots begin wilting, the dish is almost done. Don't overcook the delicate shoots. Turn off the heat, pour in the cooking wine and the sesame oil. Toss and serve.
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- If time allows, snip the tough ends off the pea shoots to yield the best result - transfer the pea shoots onto your working surface. Work on them one stem at a time. Use your finger to feel the ends. The pea shoot stem should be crisp and break apart easily. Snip off and discard any part that feels tough, meaning if you bend it and it doesn’t break. If the pea shoot is too long, break it in two so it’s easier to bite.
- Once you’ve done the first step, rinse the pea shoots with running water and gently rub with your fingers to remove any dirt. Drain and set aside. Note, it’s OK if the pea shoots are not completely dry.
- Heat the oil in a wok (or large carbon steel pan, or nonstick pan) over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
- Add the snow pea shoots. Fold with your spatula to coat well with oil. Pour in Shaoxing wine and sprinkle with salt. Stir a few more times to mix well, until the pea shoots are just withered. The whole process should take a minute or so. Immediately transfer everything to a plate.
STIR-FRIED PEA SHOOTS WITH GARLIC (DòU MIáO 豆苗) - FOODELICACY
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- Snip or break with your fingers, pea shoots into bite-sized segments, roughly 1-inch in length. Wash thoroughly, drain, and set aside.
- Heat up a wok over high heat. When wok is smoking hot, add oil. When oil is very hot, add chopped garlic and fry for 10 to 15 seconds until fragrant. Add pea shoots all at once, and toss lightly for 20 seconds, then add chicken seasoning, salt, and Chinese wine (optional). Add a little hot water, if you like, (the steam generated when it hits the hot wok will help to quickly cook the pea shoots), and continue to stir fry for 1 minute, or until the shoots are slightly wilted, but still bright green.
- Transfer to a serving plate or dish, leaving behind some, or most of the juices, if you wish. Serve immediately.
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- Bring 2 cups of broth to a boil, add frozen peas and cook for 4 minutes. With 2 minutes remaining, add pea shoots. Drain peas and pea shoots from broth, but save 1/2 cup of broth and set aside.
- Place pea shoots on a cutting board and chop them up. I like to do them all at once with a sharp knife, giving them 3-4 chops.
- Add olive oil to a large skillet and heat over medium heat, adding minced garlic and scallions and cooking until slightly browned, about 2 minutes. Add peas and pea shoots, stir and cook an additional 2 minutes. Add remaining broth to pea shoots mixture.
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- Heat a wok over high heat until hot, then reduce the heat to a medium. Add oil and swirl to coat, then sauté garlic and ginger until fragrant.
- Return the heat to medium-high, add pea shoots and fold with a spatula to coat with oil. Then add Shaoxing wine and salt, and stir until the pea shoots are starting to wilt.
- Quickly turn off the heat and immediately transfer the vegetables to a serving plate. Serve immediately.
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