if you haven't learned this cooking rule by now, you really should. especially if you've ever found yourself with a fridge full of veggies that need to be used-helloooooo csa. this isn't the first time and certainly will not be the last time that a stir-fry saves the day.
some things to keep in mind when stir-frying:
- you don't need a wok; a large pan will do
- high heat is key. food cooks quickly yet retains color and flavor and doesn't turn to mush.
- for veggies that take longer to cook i usually steam or boil them briefly first, drain them, and then give them a quick stir fry to get all of the moisture out.
- you really can throw anything in there.
this was my first adventure with pea shoots and there was an uh, issue, with some tough stems involved. so don't forget to trim your pea shoots! but otherwise, they seem to be rather user friendly. treat them as you would any other sort of green. (stir-fry, saute, eat raw, etc.) more ideas from my favorite pals at chowhound here. and if you're feeling super into the stir-fry thing you might want to do some rice reading.
pea shoot and other things stir-fry
- one bunch pea shoots, trimmed
- small bunch asparagus, cut into small pieces
- couple cloves of garlic, minced
- one shallot, minced
- salt and pepper
- vegetable oil (it does better than olive oil over high heat)
- put some olive oil in a large pan.
- once oil is heated, throw in garlic, shallot, mushrooms and asparagus.
- a few minutes later, add pea shoots.
- cook until slightly wilted. add salt and pepper.
- serve over rice.