Pea Shoots can be cooked as any green, very quickly in hot oil with, perhaps, salt, garlic, and a splash of sherry or rice wine.

Roast Salmon with Warm Oyster Mushroom Pea Shoot Salad

3 tbsp olive oil
1 small onion, minced
8 oz oyster mushrooms, thinly sliced
1/2 tsp ground nutmeg
10 oz pea shoots
4 x 6 oz salmon filets, boneless and skinless
Salt and pepper to taste
Saute onions and mushrooms in 1 tbsp of olive oil over medium heat for about 5 min. Add nutmeg and continue for another min.
Set aside until the salmon is ready to serve. Preheat a non-stick skillet over a medium-high heat. Rub the fish filets with
the remaining and season with salt and pepper. Sear the fish until golden brown on one side, 3-5 min. Flip and continue until done. Add the pea shoots to the mushroom mixture and stir until wilted. Season to taste with salt and pepper. Divide between four plates, top with a salmon filet and serve immediately!

Pea Shoots Sauté with Garlic and Ginger

1 tbsp sesame oil
2 tbsp fresh ginger grated
2 cloves garlic finely chopped
2 lb pea shoots rinsed, dried, and cut into 2 inch lengths
2 tsp soy sauce
1/2 tsp freshly ground black pepper

In a large heavy skillet, heat the sesame oil over medium-low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute.Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

Yield: 6 servings.

To order call (585) 872-7303
or email at flfarms@rochester.rr.com
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