Pea Shoots With Shrimp Bacon And Chives Recipes

PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)

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.

SICHUAN PEA SHOOTS

Steps:

• Spray a large wok or skillet with cooking spray; set over high heat.
• Add garlic and red pepper flakes; stir-fry for 30 seconds, just until garlic begins to brown around its edges.
• Add pea shoots; stir-fry until they begin to wilt, about 3 minutes.
• Pour in soy sauce and vinegar; toss as mixture comes to a bubble. Serve at once.

SHRIMP AND PEA RISOTTO

Steps:

• Bring shrimp shells and 7 cups water to a simmer and keep at a bare simmer, covered.
• Toss shrimp with 1/2 teaspoon salt, then chill, covered.
• Toss together peas, chives, zest, and pepper in a bowl.
• Cook onion in butter with remaining 3/4 teaspoon salt in a wide 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
• Add rice and cook, stirring, 2 minutes. Increase heat to moderate, then add wine and cook, stirring, 1 minute. Stir in 1/2 cup simmering shrimp broth (pour through a sieve, then discard shells) and cook, stirring constantly and keeping at a strong simmer, until most of broth is absorbed. Continue cooking and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total. Add shrimp and pea mixture and continue to cook, stirring and adding more broth as necessary, until shrimp are just cooked through, 3 to 5 minutes. (You may have some broth left over.) Season with salt and serve risotto immediately.

PEA SHOOTS WITH SHRIMP, BACON, AND CHIVES

Steps:

• Bring 2 quarts of salted water to a boil; prepare and ice water bath.
• Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
• Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
• Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
• Add pea shoots, season with salt and pepper, and toss to combine.
• To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.