Simple, sauteed pea shoots have turned out to be one of our favorite vegetable side dishes this spring. They almost always land on our table when we see them at dim sum, but we hadn’t really thought about cooking them at home until recently. They are tender and sweet and they cook almost instantly in a hot saute pan. What I like most about them is that they have the softness of sauteed spinach, but the stems have just a bit of bite which makes them a little more interesting to eat. And since my boys already like peas, eating another part of the plant has been kind of a fun discovery for them. What would even be more fun is getting some peas going in our garden and then harvesting both the young shoots and the pods for a real garden to table experience. There you go — another thing to add to our to do list.
- Wash pea shoots well and drain. Discard any shoots that look wilted or have larger, tougher stems. Roughly chop the pea shoots (about 2″ intervals is fine, but the size is not fussy ). Keep in mind that the shoots shrink considerably as they cook, they are roughly half to a third of the volume after cooking.
- Peel 2 garlic cloves. Crush them but leave them whole.
- Heat up a saute pan with 1 Tablespoon of vegetable oil. When the pan is hot, add the crushed garlic cloves and saute them for 2 minutes until they become fragrant and start to turn golden.
- Toss in your washed, chopped pea shoots. Be careful since any remaining water clinging to the pea shoots may spatter when you add them to a hot pan. Saute until pea shoots are wilted (about 2-3 minutes). Sprinkle with sea salt to taste and serve.
You might also like these simple and delicious veggie sides: Mythili’s Edamame with Coconut, Cumin and Chilli, Simplest Snap Peas, Carrot Raita, Indian Spiced Spinach, Bakesale Betty’s Killer Mayo-Free Coleslaw