Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Thats how I do it! Saute a couple of cloves of smashed grlic in a few tbs of olive oil. Discard the garlic when browned, then in with the peashoots. Similar method to spinach, hese cook down quickly, and reduce greatly in volume. Delicious-its a common asian ingredient for stirfrys in nyc chinatown.
Pat is a trusted home cook.
I agree with ChezHenry...and sometimes I squirt a little lemon juice over.
Also nice in a sandwich ..... Use instead of lettuce
Make sure they're tender though, or pick off the tender leaves and discard the tough stems. A coworker of mine once bought some older pea shoots from a farmer and thought it would work out. It made for some pretty uncomfortable eating.
Please enter a valid email address.
Well played. You deserve a cookie.
A versatile accompaniment to make any meal better.
A Nutty No-Recipe Sauce
Lamb Dumplings in a Minty Yogurt Sauce
The Greatest Hits
Fancy XO Sauce
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.