Pea Shoots with Cashews
Pea Shoots with Cashews
I grow peas every year and find their tender shoots a great addition to many dishes. I trim off young, tender shoots and add them to soups, salads and stir fries. Older shoots may have tough stems. If that is the case I’ll just use the leaves. Last night for dinner I had a great veggie stir fry with onions, baby bok choy, nappa cabbage, baby peppers and pea shoots. I added some cashews for texture and tossed with soba noodles.
Pea Shoots with Cashews
oil
1 onion, sliced
1 c. nappa cabbage leaves, sliced thin
1 1/2 c. sliced baby bok choy leaves
3-4 baby sweet peppers, seeded and sliced
2 c. pea shoots
soy sauce to taste
2 t. sesame oil
1/2 c. cashews
4 oz. soba ( buckwheat) noodles, cooked and drained
In skillet or wok heat the oil and saute the onion until tender. Add the rest of the veggies and cook until tender/crisp. Season to taste with soy and add the sesame oil. Toss in the cashews and then toss in pasta and heat a minute or two. Serves 2-3.
