What Are Pea Shoots?
Learn what pea shoots are, what they taste like, how Chinese recipes use them, how to prepare them, how to stir-fry them, and what to substitute.
Pea shoots are the tender leaves, stems, and tendrils of pea plants. In Chinese cooking, they are often stir-fried quickly with garlic or cooked briefly in soup so their sweet green flavor stays fresh.
Quick Answer
Pea shoots are tender, sweet greens that cook in minutes. Stir-fry them over high heat with garlic, or add them to soup at the end so they wilt without turning mushy.
What Do Pea Shoots Taste Like?
Pea shoots taste fresh, grassy, and lightly sweet, with a flavor that hints at fresh peas. The stems should be tender and juicy.
Older pea shoots can have tough stems or tendrils. Trim any fibrous parts before cooking.
How Pea Shoots Are Used In Chinese Cooking
The classic preparation is garlic pea shoots, a simple high-heat stir-fry with oil, garlic, salt, and sometimes a splash of stock or water.
Pea shoots can also be added to noodle soups, clear broths, hot pot, and simple vegetable sides.
How To Prepare Pea Shoots
Rinse well and drain thoroughly. Pick through the bunch and remove tough stems, browned leaves, or stringy tendrils.
Because pea shoots collapse quickly in the pan, start with more than you think you need.
Best Cooking Methods
Stir-frying is the best method. Use a hot pan, add garlic first, then add the pea shoots and toss until just wilted.
Do not cook them for long. The best texture is tender but still lively, not flat and wet.
Best Pea Shoot Substitute
Use snow pea leaves, spinach, baby bok choy leaves, yu choy tips, or watercress. Spinach is easiest to find, but it lacks the same pea-like sweetness.
FAQs
Are pea shoots the same as snow pea leaves?
They are closely related terms in many markets. Snow pea leaves usually refer to tender pea plant greens used in Chinese stir-fries.
Can you eat pea shoot stems?
Yes, if the stems are tender. Remove any tough or stringy stems before cooking.
How do you stir-fry pea shoots?
Use high heat, garlic, a little oil, and a very short cooking time until the greens just wilt.
Conclusion
Pea shoots are delicate greens for very fast cooking. Wash and trim them carefully, then stir-fry just long enough for the leaves to wilt and the stems to stay sweet.