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Pea Shoots

I usually look for these fresh shoots when I’m out at a Farmer’s Market. They are rich in vitamin A, C, & folic acid and big in crunch! They can be tossed into salads, steamed, stir fried, or added to a wrap or sandwich. Once you find them, use them within one or two days. Keep them stored in the refrigerator wrapped in a paper towel and placed in an open plastic bag. Here’s an easy Asian-inspired recipe that I adapted from It is ready in 5 minutes and a great way to start any meal. Enjoy!

Pea Shoot Saute (serves 3-4)


2 teaspoons olive oil

1 tablespoons grated fresh ginger

1 cloves garlic, finely chopped

1 pounds pea shoots, rinsed, dried, and cut into 2-inch lengths

1 teaspoons soy sauce

1/4 teaspoon freshly ground black pepper

1 tablespoons sesame seeds, lightly toasted

In a large heavy skillet, heat the olive oil over medium/low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds. Enjoy!

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