V E G G I E V I T A E
Peas are one of spring's finest and most fleeting pleasures. But even more fleeting are their tender shoots — in season for just a week or two each year. Their soft leaves, curly-cue tendrils, and crisp-tender stems hold the promise of spring peas to come. And the flavor of them, too.Although pea shoots are a relative newcomer to our plates in the U.S., the Chinese have been using them for a very long time. And it makes sense, since pea plants grow like crazy in the spring, and you can snip off the tender shoots without compromising the pea harvest to come.
And they are so easy, versatile and delicious— making a beautiful and sophistical addition to salads, stir-fries, soups, sandwiches, eggs, even pastas. If that’s not enough to persuade you, they’re packed with vitamins A and C as well.
Recipes using Pea Shoots:
Pea Shoot Salad, with Radishes and Pickled Onions
Pea Shoots Stir-Fried with Green Garlic