Pea Shoots

posts from June to early July 2004
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Pea Shoots

Post by bravenet_archive »

Subject: Pea Shoots
originally posted by MEF on Jun 23, 04 - 8:02 AM

Yesterday while shopping at an Asian supermarket I bought a bag of pea shoots fo the first time. I made a salad of shoots and scallions with vinagrette - it was really good. I didn't realize that these are pea plants cultivated only for the tips.

"If you've visited any regional restaurants lately, you may have eaten pea shoots, the young tender vine tips of green or garden peas.

Pea shoots are commonly served fresh in salads or as a garnish, or are lightly steamed or sautéed in stir-fried Asian-style dishes.

The top 2 to 6 inches of a younger pea plant, pea shoots are harvested to include two to four pairs of leaves and immature tendrils. They may also include small flower buds and blossoms. These shoots have a mild "pea pod" flavor and are delicate, crisp, light and refreshing.

The Hmong people of Southeast Asia introduced pea shoots to this country. Hmong farmers also introduced pea shoots to farmers' markets in the Pacific Northwest. "
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Re: Pea Shoots

Post by bravenet_archive »

Subject: Re: Pea Shoots
originally posted by llizard on Jun 23, 04 - 10:36 AM

Ah yes, pea shoots!! I love them stir-fried with just a little garlic (and maybe some chopped ginger too) then tossed with some soysauce/sherry/cornstarch

Now, why don't we remember to get them?? Perhaps it's because we're distracted by the beautiful looking sugar snap peas....

(Who wrote the quoted passage in your post, MEF?)

Cool idea to use pea shoots in a salad!
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Re: Re: Pea Shoots

Post by bravenet_archive »

Subject: Re: Re: Pea Shoots
originally posted by MEF on Jun 23, 04 - 10:55 AM
Related Website: [url=http://www.growersguide.com/ag_newsfeb04f.htm[/url]

Bad form, quoting without attribution. The quote was from an article by Carol Savonen, Oregon State University on a website called growersguide.com.
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Re: Re: Pea Shoots

Post by bravenet_archive »

Subject: Re: Re: Pea Shoots
originally posted by MEF on Jun 25, 04 - 10:03 AM

OK, so I served them raw in a salad at first, and, since reading your posting, I tried a braising/stir frying of bok choy, three colours of bell peppers and a big pile of pea shoots yesterday - makes for a wonderful (and quick) adjuct to the meal of braised rump roast and potatoes.
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