Friday, January 7, 2011

Stir-Fried Pea Shoots (with or without Ground Pork)

I don't know why we can't get pea shoots outside of Asian markets. IMHO, they taste better than spinach. I'm sure they're probably marketed as "micro-greens" somewhere in the foo-foo, trendy (ergo, pricey) world of gourmet food stores. At 99 Ranch Market, an 8-0z. package sells for less than $3.00. And on that note, big, fat, fresh Shiitake mushrooms are also available for less than $3.00 per pound at the 99. Elsewhere, it's not unusual to see them priced at $8.00 or more per lb. What's up with that? 

Here's a simple stir-fry recipe:

2 8-oz. pkgs of pea shoots/sprouts
1 tbsp. vegetable oil
6-8 cloves of garlic, chopped
2 cups of chicken stock (I use 1 tbsp. of Totole brand granulated chicken base in 2 C. water)
1 tsp. sesame oil

1. Rinse off the pea shoots in a colander & drain well.
2. Heat 1 tbsp. vegetable oil in a wok or large saute pan. Add garlic and cook about 1-2 minutes.
3. Add pea shoots and cook until wilted.
4. Add chicken stock and continue cooking for 4-5 minutes. Taste and adjust for seasonings. 
5. Add 1 tsp. of sesame oil to the pea shoots, stir, and then remove to a serving dish. 

Another version I make includes ground pork:

1 bunch pea shoots
1/2 lb. ground pork
5 cloves garlic, minced
Soy sauce
White pepper
Sesame oil

Cook as in above (omitting chicken stock), add the pork with the garlic, then season with soy sauce, white pepper, salt & sesame oil, according to your taste.

I say Pea Shoots, they say Pea Sprouts...

Rinse them well.

Chopped garlic & 2 cups of chicken stock.

Heat oil in pan and add chopped garlic.

Add pea shoots.

Add in chicken stock.

Add 1 tsp. sesame oil just before serving.

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