Pea Shoot Salad with Fava Beans

Ingredients:

4 ounces pea shoots (not to be confused with pea sprouts)
1 pound fava beans, shelled
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, halved and sliced lengthwise
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + freshly ground pepper to taste

Preparation:

Bring a small pot of water to a boil. Blanch the favas for no more than two minutes. Place them in an ice bath. When cool, remove the inner shell by either popping the bean out with your fingers or using a paring knife. Set aside. Whisk together the olive oil and Balsamic vinegar. Add salt and pepper to taste. Toss the pea shoots, radishes and slivered almonds with the dressing. Divide salad among four plates. Top each plate with a quarter of the fava beans and a quarter of the avocado. Serve and enjoy!

http://food52.com/recipes/11654-pea-shoot-salad-with-fava-beans

Pea Shoots with Garlic

·       4 tablespoons soy sauce

·       2 tablespoon rice cooking wine

·       2 teaspoon granulated sugar

·       2 teaspoon corn starch

·       4 tablespoons safflower oil

·       12 cloves garlic, sliced

·       12 ounces pea shoots

Instructions:

1.    In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.

2.    Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.

3.    Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.

4.    Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.

5.     

Source: http://www.marthastewart.com/851898/pea-shoots-garlic

Pea Shoot and Goat Cheese Salad

Ingredients:
60g or so of pea shoots, carefully washed and dried
90g shelled weight of fresh or frozen peas or petits pois, cooked
80g little wallop goats cheese or similar, at room temperature
A few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing
For the dressing:
2tbsp good quality cider vinegar
1tsp Tewksbury or Dijon mustard
6tbsp extra virgin rapeseed oil
2tbsp vegetable or corn oil
1tsp caster sugar
6-8 large mint leaves (see above)
Directions:
First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.
Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.
Source: http://www.peashoots.com/peashoots-mintedpea.htm

Pea Shoots and Chicken in Garlic Sauce

Source: allrecipes.com

Ingredients
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bunch pea shoots, trimmed
• 3/4 cup chicken broth
• salt and black pepper to taste

Directions
1. Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
2. 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.

PEA SHOOTS WITH BLACK MUSHROOMS

• 8 dried black mushrooms, soaked in hot water until soft and then sliced
• 2 cups water
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp cornstarch blended with 1 tbsp water
• 1 tsp sesame oil
• 2 tbsp oil
• 300 grams of pea shoots
• ¼ cup chicken stock
• 1 tbsp rice wine or sake

1. Place the mushrooms, water, soy sauce and sugar in a pan. Bring to boil, cove rand simmer until the mushrooms become tender.
2. Add the cornstarch/water blend to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with sesame oil. Keep warm.
3. Heat the oil in a wok and add the pea shoots. Stir-fry for a few seconds, pour in the chicken stock and rice wine and simmer until tender.
4. Serve the pea shoots on a plate with the mushrooms on one side.
Source: Suite 101, http://asiancuisine.suite101.com/article.cfm/stir_fried_pea_shoots

Garlic Ginger Pea Shoots

1 tbs olive oil
2 tbs grated fresh ginger
2 garlic cloves, finely chopped
2 lbs pea shoots, chopped slightly
2 tsp soy sauce
½ tsp black pepper
2 tbs seasame seeds

Heat olive oil in skillet or wok
Add ginger and garlic and sauté for 4 minutes
Add pea shoots, cover pan and let cook for 1 minute
Remove from heat and add soy sauce, pepper and sesame seeds
http://www.bigoven.com/133472-Pea-Shoots-Sauteed-with-Garlic-And-Ginger-recipe.html

Stir-fried pea shoots

Ingredients
• 300g pea shoots, washed and drained
• 4 cloves garlic, peeled and smashed
• 1 to 1½ tablespoons fish sauce (nampla)
• 2 tablespoons vegetable oil

Heat oil in a non-stick wok over high heat. When hot, stir-fry garlic for about 2 minutes until fragrant. Add pea shoots and stir-fry until color changes. Add fish sauce and stir-fry over high heat briefly. Serve.
(from: http://www.asianfreerecipes.com/asian-recipes/singapore/stir-fried-pea-shoots.php)