Tofu with Stir-Fried Pea Shoots
I'd wanted to try pea shoots ever since I had them in dumplings at Yank Sing. I found a bag in our local Asian market and this was my first attempt at pea shoot stir fry.
I'd read you had to stir fry them quickly at very high heat with garlic and add soy sauce at the end. I did this and they smelled wonderfully crisp and fresh and, well, pea-like, as they cooked for about one and a half minutes. I served them over rice with triangles of teriyaki tofu.
The pea shoots were excellent, although some of the stems were too woody to eat, so I'll cut off the stem ends next time. I used two large minced garlic cloves with the pea shoots, but next time I'll double that. I think a little toasted sesame oil would be an excellent companion. I expected the pea shoots to have more greenery, but their crisp pea taste was a welcome addition to my veggie repetoire.
I'd love to hear any pea shoot recommendations/recipes in the comments. And, of course, I'll have to try my hand at pea shoot dumplings. Cheers!