The Chinese have been using Pea Shoots for years. Pea Shoots are fast becoming a very popular ingredient that are eagerly anticipated on the seasonal food calendar. Aside from the fact that they taste great and look stunning on the plate, they are jam packed with vitamins A and C.
Until this winter, I had never tried pea shoots. However, recently I had the opportunity to enjoy them in a salad. Wow - they are good! Unfortunately, the ones I ate were brought in from another state, but oh my they were delicious. We will be growing pea shoots this season for your enjoyment. Here is a recipe from our cookbook (soon to be available):
Pea Shoot Salad
1 cup cider vinegar
1/2 cup water
1/2 teaspoon sugar
3/4 cup thinly vertically sliced red onion
1 cup shelled fresh garden peas
1 teaspoon salt
6 cups pea shoots
10 radishes, thinly sliced
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.
Stop out this spring for some pea shoots and make up this very tasty salad from something new and refreshing.