I live on the outskirts of Chinatown where the markets are filled with all kinds of weird and wonderful things. While I’m not particularly attracted to the lizards on sticks, I will try various greens. Last weekend I headed over to my favorite market and a huge bag of pea shoots caught my attention. It was only $1 so I really had nothing to lose.
While pea shoots are quite common, I’ve never bought them before and really, had no idea what I should do with them. This was the very same weekend that I attended the Eat! Vancouver festival and interviewed a couple of Food TV celebrity chefs. So in my interview with Anna Olson, I asked her what she would do with the pea shoots. After discovering that these weren’t the tender baby shoots, Anna suggested that I sauté them asian-style. So the next day, that’s exactly what I did. Unfortunately, I didn’t have garlic, so instead I subbed in some shallots along with fresh ginger. It was a worthy compromise. The soy sauce lended the much needed saltiness and the ginger added bite. Add freshly ground pepper if you’d like, but for me, this was pretty tasty as is.
sautéed pea shoots, asian-style
4 c pea shoots
1/2 t olive oil
1 t soy sauce
1/2 t toasted sesame oil
1 t minced ginger
1 shallot, minced
Heat olive oil in a large skillet or wok, adding ginger and shallots. Stir until golden. Add rinsed pea shoots. Once wilted, add in a couple shakes of sesame oil and soy sauce and sauté until fragrant, about 3-4 minutes.