Don’t forget to comment below or send in your ideas for Leftover Fridays: every Friday I make a reader suggested dish!
Last week on Leftover Fridays I asked readers to comment or email me with their suggestions for dishes to make. One particular reader’s email stood out to me. There weren’t any niceties or I love your blog compliments! It was simply: do you ever eat vegetables?
The simple answer is yes. The more complicated answer is Mike doesn’t like eating anything green, unless it’s with meat. He’ll happily devour Vietnamese salad roll after salad roll, which has tonnes of delicious fresh vegetable and herbs (and meat), but show him a salad without protein and he’ll ask, where’s the meat?
I admit, I’m a little influenced by his carnivorous ways so we don’t eat as many vegetables as we should. I do love vegetables though, especially pea shoots. Pea shoots are the babies of pea plants: they’re the young top leaves and tips. There are actually two types of pea tips or pea shoots, so if you’re not familiar with them, it can be a little confusing because they usually are labeled haphazardly.
Pea tips have larger leaves and tendrils; you have to pick through them to discard their stems, which tend to be tough. Pea shoots have tiny leaves and longer stems, which are tender and good for eating. Both are delicious with a delicate, fresh, grassy pea flavour.
You barely have to touch pea shoots when cooking them. They taste great added to noodles soups at the last minute, or in salads. One of my favourite ways to enjoy them is quickly stir-fried with oil and garlic. You only want to cook them to the point of wilting, if you leave them in your wok too long you’ll lose the freshness of the pea flavour. Top with a sprinkle of fleur de sel for crunch and it’s heaven.
Mike actually gave the stir-fried pea shoots a try while I had my back turned for a second. By the time I turned back, half the plate was gone!
Me: You like them?
Mike: Mmm, they’re good.
Me: You like plain vegetables!
Mike: You know what this needs? Meat.
Stir-Fried Pea Shoots with Garlic Recipe
4 ounces pea shoots, washed and spun dry
1 garlic clove, thinly sliced
1 teaspoon oil (neutral is best, I used grapeseed)
1 tablespoon chicken broth (or vegetable)
salt to taste
Heat the oil in a wok or sauce pan over medium heat. Add the sliced garlic and gently fry until they garlic slices sizzle and release their garlic-y aroma. You don’t want the garlic brown, just cooked.
Add all your pea shoots, chicken broth and stir fry until just wilted.
Season with salt and enjoy!
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