If you’re a fan of the peppery flavor of arugula, you will likely enjoy pea shoots. Eat them raw in a salad or saute with garlic for a fast and easy side dish.
But, first, an introduction to this lovely vegetable is in order.
Is “pea shoots” another name for pea sprouts?
There’s a difference, actually, although the origin is the same. Pea sprouts and pea shoots are both grown from peas. Sprouts are younger and shoots are a few days older.
To make it even more illustrative, sprouts are what you get when you soak peas in water and you harvest the growth after a few days. You eat the shoot, the root and what remains of the seed.
Shoots are what you get when you plant the peas in soil and allow them to grow until leaves appear on top. To harvest shoots, the young plant is cut right above the soil.
Can pea shoots be eaten raw?
Yes, both pea sprouts and shoots can be eaten raw. They are lightly crisp which makes them a great addition to salads. But they’re so good too when cooked. The trick is to cook for a very short time so that they retain their crunch.
Sauteed Pea Shoots with Garlic
Recipe by
Ingredients
- 100 grams pea shoots
- 3 cloves garlic
- 1 ½ teaspoons sesame seed oil
- 2 generous pinches salt
- 1 pinch black pepper preferably freshly milled
Instructions
- Rinse the pea shoots and drain well.
- Cut the shoots into three portions (bottom, middle and top).
- Peel the garlic and thinly slice.
- Set a saute pan or wok on medium-low, pour in the sesame seed oil and wait to heat up for about 30 seconds before spreading the garlic slices in the hot oil.
- Cook the garlic without disturbing until the edges start to brown a bit.
- Add a bottom third of the pea shoots and cook, tossing a few times, for half a minute.
- Add the middle third of the shoots, stir and cook for about 20 seconds.
- Add the top third of the pea shoots, and sprinkle in the salt and pepper.
- Cook for another 20 seconds, stirring a few times, just until the leaves are starting to wilt.
- Serve your sauteed pea shoots with garlic immediately.
