Pea Shoots
|
Warm Crab Salad with Garlic Pea Shoots |
Pasta with Roasted Garlic, Pea Puree and Pea Shoots |
Warm Crab Salad with Garlic Pea Shoots
Excellent flavorings highlight the crab, served on a bed of seasoned pea shoots.
1 pound fresh lump crab meat
Seasonings:
Dressing:
2 tablespoons rice wine or sake
|
Remove any shells or cartilage from crab meat. Cut pea shoots into 4-inch long sections. Mix Seasoning ingredients together. Prepare Dressing.
Reheat pan, add remaining oil and heat. Add Seasonings and toss 15 seconds. Add red peppers and remaining rice wine and toss about 1 minute. |
Calories 155, Fat 3.6 g, Protein 21 g, Carb 11 g, Fiber 3.3 g, Cholesterol 53 mg, Vit. A 227 RE, Vit. C 133 mg, Sodium 635 mg, Calcium 79 mg, Iron 1.6 mg Recipe adapted from A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens by Nina Simonds (Knopf 1999).
Asparagus Risotto with Pea Shoots and Parmesan
Pea shoots provide a pleasant texture in this full-bodied risotto. Adapted from a recipe by Chris Douglass at Wild Harvest
| 6 cups low-sodium vegetable stock
3 tablespoons diced onion
2 cups arborio rice
1/2 cup vegetable juice
|
Bring vegetable stock to a low simmer. In the meantime, in a large saucepan, sweat onions in butter over medium heat. When onions are soft and translucent add rice and continue cooking for a few minutes, stirring constantly. Add white wine while stirring. Add stock half a cup at a time, stirring frequently. As the rice absorbs the stock add more, one half cup at a time. When half the stock has been added, add the sliced asparagus, continue cooking. Keep the rice barely soupy with liquid, neither dry or swamped, and stir constantly over brisk heat to produce the creamy textured sauce. Check rice for doneness by tasting, it should be just done and lightly bound together in a creamy sauce. At the last minute gently heat the vegetable juice and stir the pea shoots into the risotto. Spoon risotto onto plates; drizzle with vegetable juice. Top with grated Parmesan. Serves 6. |
Calories 430, Fat 8.5 g, Protein 15 g, Carb 68 g, Fiber 3.8 g, Cholesterol 22 mg, Vit. A 119 RE, Vit. C 30 mg, Sodium 380 mg, Calcium 198 mg, Iron 1.69 mg.
Soba with Pea Shoots, Shiitake Mushrooms and Leeks
This exotic-tasting main dish can be prepared in 45 minutes or less. Adapted from a recipe appearing in Gourmet, June 1994, also available on-line at https://epicurious.com
4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1-1/2 cups) 1 tablespoon vegetable oil
4 scallions, sliced thin
1/2 pound pea shoots, washed well |
In a large skillet, cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir in mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute. In a kettle of salted boiling water, cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well. In a medium-sized bowl, toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature. Serves 4. |
Calories 322, Fat 4.4 g, Protein 14 g, Carb 62 g, Fiber 4.3 g, Cholesterol 0 mg, Vit. A 14 RE, Vit. C 57 mg, Sodium 750 mg, Calcium 93 mg, Iron 5.2 mg.
Pasta with Roasted Garlic, Pea Puree and Pea Shoots
Adapted from a recipe at: https://epicurious.com
1 head garlic
2 cups water
3/4 pound bow-tie pasta |
Preheat oven to 425 F. Cut 1/2 inch off top of garlic head. Wrap garlic in foil, roast in oven 30 minutes or until very soft. Cool. Squeeze roasted garlic from head into blender. |
Calories 457, Fat 5.5 g, Protein 20 g, Carb 85 g, Fiber 10 g, Cholesterol 8 mg, Vit. A 133 RE, Vit. C 43 mg, Sodium 194 mg, Calcium 67 mg, Iron 4.9 mg
Mussels Steamed in Pernod with Pea Vines and Lavender
Recipe developed by Matt Costello, chef at Palace Kitchen – Seattle, Washington
1 tablespoon minced shallots
|
Sauté the shallots in a knob of butter. Add the cleaned mussels (washed and de-bearded). Add Pernod and the wine along with the fennel and a pinch of the lavender. Steam the mussels in the pan until they all just start to open. Swirl in enough butter to coat everything along with more lavender if needed. Toss in the juice of the lemon and the pea vines (leaves and tendrils, no stems) until they are wilted. Serve immediately. |
Food from the Field
Local farmers areproviding new foods for your table. Buying local produce not only gives you fresh, nutritious food, but also enhances your community. This recipe series is produced by WSU Extension Agricultural Systems Program and Gayle Alleman, MS, RD. You can contact us at: 360-848-6150 milesc@wsu.edu http://vegetables.wsu.edu
Pea Vine Production and Marketing Research Report
Our pages provide links to external sites for the convenience of users. WSU Extension does not manage these external sites, nor does Extension review, control, or take responsibility for the content of these sites. These external sites do not implicitly or explicitly represent official positions and policies of WSU Extension.