Friday, March 26, 2010

pea shoots

the first (and only other) time i ate pea shoots was (maybe a year ago?) at burma superstar. there, they saute them with garlic and white wine and they are amazing. i didn't see these greens anyplace else after that but i definitely did not forget about them. then, this week, as i was paying for scallions and carrots at the tuesday ferry building farmers market i looked down and what did i see? big bunches of leafy green pea shoots with their funny little curly sprigs, the perfect final component to a farmer's market dinner feast!
to prepare them i used burma superstar's dish as a starting point and added a few things here and there and ended up with a big bowl of fresh, bright green deliciousness. pea shoots are just a little bit bitter and were wonderful with a touch of sweetness from the sake i used to cook them. i don't recall seeing pea shoots at the grocery store but if you happen upon them someplace do buy won't be sorry and i bet they'll be welcome in your greens rotation.
sauteed pea shoots
1 large bunch pea shoots, roughly chopped
1 cup (ish) shiitake mushrooms, thinly sliced
2 scallions, thinly chopped
3 cloves garlic, minced
olive oil
sweet sake
salt to taste
heat olive oil in a pan and cook garlic, scallions and mushrooms over medium heat until scallions and mushrooms begin to soften. add the pea shoots and a splash of sake. cook until the shoots are just wilted and bright green. add salt to taste.

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