Sautéed Pea Shoots Story

Sauteed Pea Shoots

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Sautéed Pea Shoots are easy to prepare, gluten-free, and are a vegan side dish. Tender, hollow stems, edible leaves, and flowers that are slightly, naturally sweet make for a delicious, scrumptious vegetable side.

Pea shoots are just that good. Tender, slightly naturally sweet, cooked with olive oil, seasoned with kosher salt, pepper, and maybe some soy sauce but when they are perfectly fresh, they really don’t need much, if anything at all!

I got the pea shoots in these photos from my local farmer’s market & CSA. They even had the pea flowers still on them which are edible too!

Pea shoots can be harvested after 2-4 weeks of growing. You should be able to get 2 harvests of pea shoots.

INGREDIENTS

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In a large wok, over medium-high heat, add oil and minced garlic. When the oil is hot, add the pea shoots. Stir them coating them with oil, add optional soy sauce and any preferred ingredients. Cook until tender.

Season them with any additional Kosher salt and fresh ground pepper, enjoy!

For more delicious and healthy recipes, visit Life’s Little Sweets

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