Pea Shoots - Salad with Radish and Carrot; Chinese Stir Fry

Pea Shoots - Salad with Radish and Carrot; Chinese Stir Fry

Pea Shoot Salad With Radish and Carrot

Makes 2 to 4 servings

Ingredients

For the Salad
5 cups packed pea shoots, then broken into bite sized pieces
1 radish (with leaves, if you have it)
1 carrot (with leaves, if you have it)
Shaved Parmesan cheese
Cracked black pepper

For the Dressing
1/4 cup extra virgin olive oil
1/8 cup white wine vinegar
1 teaspoon stone ground Dijon mustard
1 teaspoon honey
Cracked black pepper

Method

Wash and dry your pea shoots, radish leaves (if using) and carrot leaves (if using), and combine in a large bowl.

Thinly slice the radish; I like to use a mandoline for paper-thin slices.
Thinly slice or julienne the carrot. Add the radish slices and carrot strips to your salad.
To make the dressing, whisk together the olive oil, vinegar, Dijon mustard, honey, and a few turns of cracked black pepper.
Drizzle the vinaigrette over your salad, shave some Parmesan on top, and finish with more cracked black pepper. You can serve this as a light meal for two people, or as a starter for four!

Chinese Stir Fried Pea Shoots Recipe

Servings: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

The key to this dish is not to let the pea shoots overcook. Once the shoots begin to wilt, it is almost done! The beauty of this dish is the limited ingredients - let the delicate pea shoots flavor be the star.

Ingredients:

1/2 pound pea shoots
1 garlic cloves, finely minced
1/8 teaspoon sugar
1/4 teaspoon salt
1/2 tablespoon Chinese rice wine (or dry sherry) - optional
1/4 teaspoon roasted sesame oil
neutral flavored cooking oil (like canola or vegetable oil)

Directions:

1. In a wok or large saute pan, add in the garlic. Pour in about a tablespoon of the cooking oil. Turn heat to medium-low and let the garlic heat up slowly, infusing its flavor and fragrance into the cooking oil. Take care not to let the garlic burn - control the heat so that the oil is slightly shimmering and aromatic.

2. Turn the heat to high. Add in the pea shoots, you'll probably have to add them in a couple of batches. Quickly, use your tongs to turn over the pea shoots around in the fragrant oil. Get that garlicky oil all over the shoots!

3. Add in the sugar and the salt. Again, use your tongs to flip, stir, turn the pea shoots. Within a minute or so, the shoots will begin wilting and cooking. Once the shoots begin wilting, the dish is almost done. Don't overcook the delicate shoots. Turn off the heat, pour in the cooking wine and the sesame oil. Toss and serve.

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