Best Pea Shoots With Shrimp Bacon And Chives Recipes

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PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)



Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) image

Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

Provided by Rita1652

Categories     Greens

Time 11m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

Steps:

  • Rinse the pea shoots thoroughly in cold water twice, lightly drain.
  • In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
  • Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

PEAS AND PEA TENDRILS WITH LEMON DRESSING.



Peas and Pea Tendrils With Lemon Dressing. image

"Tendril" is such a cute word, isn't it? You should see them... they're even cuter! They're actually the young leaves and shoots of snow pea plants. Serve this with salmon or other fish and a dill-cucumber sauce.

Provided by Sandi From CA

Categories     Vegetable

Time 9m

Yield 6 sides or salad servings

Number Of Ingredients 6

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
2 cups shelled fresh peas (do not thaw frozen peas) or 1 (10 ounce) package frozen baby peas (do not thaw frozen peas)
8 ounces pea tendrils, cut into 4-inch lengths
salt and pepper

Steps:

  • Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
  • Bring large pot of salted water to boil.
  • Add fresh or frozen peas and cook 3 minutes.
  • Add pea tendrils; cook 2 minute. Drain well.
  • Return vegetables to pot; add oil-lemon dressing and toss to coat.
  • Season with salt and pepper.

Nutrition Facts : Calories 122.7, Fat 9.2, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 8.1, Fiber 2.5, Sugar 3.6, Protein 2.6

LEMON GARLIC SAUTEED PEA TENDRILS



Lemon Garlic Sauteed Pea Tendrils image

A refreshing and savory taste of early spring. Pea tendrils are the tender shoots of young pea plants and are edible. They have a delicate almost spinachy flavor. This is a delicious way to harvest these young plants and make a beautiful side dish.

Provided by michelle_sandiego

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 bunch pea tendrils (when bunched together I the stalks make about a half dollar size)
2 teaspoons garlic greens or 3 minced garlic cloves
1 tablespoon olive oil
1/2 lemon, juice of
salt

Steps:

  • Gently clean pea tendrils by wiping them with a slightly damp paper towel.
  • Cut off the woody end of the pea tendrils, about one inch of the thick end.
  • Heat oil in frying pan over medium high heat.
  • Add pea tendrils, garlic, lemon juice, and salt
  • Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
  • Remove from pan immediately to avoid overcooking.

Nutrition Facts : Calories 62.3, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.8, Sugar 0.3

CHILLED PEA AND PEA-SHOOT SOUP WITH SHRIMP



Chilled Pea and Pea-Shoot Soup with Shrimp image

Chilledpea-shoot soup with lemonyshrimp makes a refreshing lunch or first course.

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 10

8 ounces pea shoots
1/4 cup extra-virgin olive oil
1 medium sweet onion such as Vidalia or Walla Walla, finely chopped
1/4 cup Pernod (anise-flavored liqueur)
1 quart homemade or low-sodium store-bought chicken or vegetable stock
1 pound shelled fresh peas or thawed frozen peas
Coarse salt and freshly ground pepper
1/2 pound small shrimp (18 to 22), peeled and deveined
1 shallot, finely chopped
2 tablespoons fresh lemon juice

Steps:

  • Coarsely chop just under half of the pea shoots; set aside. Heat 2 tablespoons oil in a large saucepan over medium heat until hot but not smoking. Add onion, and cook, stirring occasionally, until tender, about 8 minutes. Add liqueur; cook until most of the liquid has evaporated, about 2 minutes. Add stock and peas, and cook until peas are tender but still bright green, about 12 minutes. Add chopped pea shoots; cook until wilted, about 2 minutes.
  • Puree mixture in a blender in batches (so blender is never more than halfway full). Season with salt and pepper. Let cool completely.
  • Meanwhile, bring a medium saucepan of water to a boil. Add shrimp; boil until pink and cooked through, 3 to 5 minutes. Drain. Refrigerate shrimp and the pea puree separately until cold, about 1 hour.
  • Chop remaining pea shoots into 1-inch pieces; stir together with shallot, lemon juice, and remaining 2 tablespoons oil in a large bowl. Add shrimp; season with salt and pepper, and toss to combine. Divide soup among bowls, and top each serving with shrimp mixture.

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