Stir-Fried Pea Shoots with Orange, Garlic and Ginger
- 1⁄2 pound pea shoots
- 1 tablespoon canola oil
- 3 cloves garlic, peeled, minced
- 1 tablespoon fresh minced ginger
- 1⁄2 teaspoon crushed red pepper or to taste
- 1 tablespoon soy sauce
- juice of 1 medium orange
- zest of 1 medium orange
- Steamed rice or quinoa for serving, optional
- Rinse the pea shoots well in water and spin them dry in a salad spinner, or pat dry.
- Heat a wok over medium-high heat. Add the oil. Add the garlic, ginger and crushed red pepper and cook until fragrant, for 20 to 30 seconds.
- Add the pea shoots, stirring them constantly until they just begin to wilt.
- Add the soy sauce and orange juice, cover the wok. Reduce the heat to low and cook for about 2 minutes.
- The pea shoots should still have a light crunch to them. Sprinkle orange zest over the pea shoots and serve immediately as a side dish (or serve over rice/quinoa).
Makes 4 servings.
Recipe courtesy of Chef Allen Tran and used in EATS after school cooking class.
Fun Facts about Pea Shoots
- Pea shoots are high in vitamin C and fiber
- Pea shoots can be eaten with salads, lightly cooked, or as a fresh snack
- Pea shoots can be grown indoors in a window sill or bright room
- Pea shoots are easy to grow and can be ready to eat in just 2-3 weeks after planting
- Pea shoots are grown and can be purchased right here in Park City