\nThis refreshing salad combines the sweetness of pea shoots with the spiciness of radishes, all tied together with a bright and tangy lemon vinaigrette. Perfect for a light and healthy lunch or dinner.<\/p>\n
20 Fresh Pea Shoot Recipes for Spring<\/p>\n
As the last wisps of winter’s chill dissipate, spring’s arrival brings with it a symphony of flavors and textures that are as vibrant as they are fleeting. One of the season’s most prized ingredients is the humble pea shoot, a tender and delicate green that bursts forth from the earth like a miniature miracle. With their sweet, slightly grassy flavor and satisfying crunch, pea shoots make a stunning addition to everything from simple salads to hearty soups. In this article, we’ll explore 20 fresh pea shoot recipes that celebrate the season’s bounty and showcase the versatility of this little-known gem.<\/p>\n
\nThis refreshing salad combines the sweetness of pea shoots with the spiciness of radishes, all tied together with a bright and tangy lemon vinaigrette. Perfect for a light and healthy lunch or dinner.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 cup fresh pea shoots Instructions:<\/strong><\/p>\n 1. In a large bowl, combine pea shoots and radish slices. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon butter Instructions:<\/strong><\/p>\n 1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots Instructions:<\/strong><\/p>\n 1. Rinse the pea shoots under cold water and pat dry with paper towels. Cooking Time:<\/strong> 5-7 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta of your choice Instructions:<\/strong><\/p>\n 1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups pea shoots, washed and drained Instructions:<\/strong><\/p>\n 1. Bring a pot of water to a boil and reduce heat to a simmer. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked quinoa Instructions:<\/strong><\/p>\n 1. In a large bowl, combine cooked quinoa, chopped pea shoots, and mint leaves. Cooking Time:<\/strong> 10-15 minutes (cooking quinoa)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots Instructions:<\/strong><\/p>\n 1. Preheat your oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of rice paper wrappers Instructions:<\/strong><\/p>\n 1. Fill a large bowl with warm water. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent. Cooking Time:<\/strong> Approximately 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large eggs Instructions:<\/strong><\/p>\n 1. In a small bowl, whisk together eggs and a pinch of salt. Cooking Time:<\/strong> Approximately 4-5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large scallops Instructions:<\/strong><\/p>\n 1. Rinse the scallops under cold water, pat dry with paper towels. Cooking Time:<\/strong> Approximately 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fresh pea shoots Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups chicken or vegetable broth Instructions:<\/strong><\/p>\n 1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4-6 baguette slices Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots (fresh or frozen) Instructions:<\/strong><\/p>\n 1. In a large pot, combine the pea shoots, ginger, and vegetable broth. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pea shoots Instructions:<\/strong><\/p>\n 1. Peel the carrots using a vegetable peeler or a spiralizer. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 fish fillets (such as tilapia or cod) Instructions:<\/strong><\/p>\n 1. Preheat grill to medium-high heat. Cooking Time:<\/strong> 8-12 minutes<\/p>\n Get ready to spring into the world of delicious pea shoot recipes! With 20 fresh and innovative ideas, you’ll be whipping up dishes like Pea Shoot and Radish Salad with Lemon Vinaigrette, Creamy Pea Shoot and Potato Soup, and many more. From savory stir-fries and risottos to sweet summer rolls and quinoa salads, these pea shoot recipes will bring a burst of spring flavor to your table.<\/p>\n","protected":false},"excerpt":{"rendered":" 20 Fresh Pea Shoot Recipes for Spring As the last wisps of winter’s chill dissipate, spring’s arrival brings with it a symphony of flavors and textures that are as vibrant as they are fleeting. One of the season’s most prized ingredients is the humble pea shoot, a tender and delicate green that bursts forth from … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":5584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-6278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=6278"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6278\/revisions"}],"predecessor-version":[{"id":6279,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/6278\/revisions\/6279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/5584"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=6278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=6278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=6278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/2 cup thinly sliced radish (such as daikon or watermelon)
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley or dill leaves for garnish (optional)<\/p>\n
\n2. In a small bowl, whisk together lemon juice and olive oil until well combined.
\n3. Pour the vinaigrette over the pea shoot mixture and toss to coat.
\n4. Season with salt and pepper to taste.
\n5. Garnish with fresh parsley or dill leaves, if desired.
\n6. Serve immediately.<\/p>\nCreamy Pea Shoot and Potato Soup<\/h2>\n
\nThis vibrant green soup is a celebration of springtime flavors, with the sweetness of peas and potatoes balanced by the richness of cream. A perfect comfort food for any time of year.<\/p>\n
\n– 1 medium onion, chopped
\n– 2 cloves garlic, minced
\n– 1 pound pea shoots (fresh or frozen)
\n– 2 large potatoes, peeled and diced
\n– 4 cups chicken broth
\n– 1 cup heavy cream
\n– Salt and pepper to taste
\n– Fresh chives or parsley for garnish (optional)<\/p>\n
\n2. Add garlic and cook for an additional minute.
\n3. Add pea shoots, potatoes, and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
\n4. Use an immersion blender (or transfer soup to a blender in batches) to puree the mixture until smooth.
\n5. Stir in heavy cream and season with salt and pepper to taste.
\n6. Serve hot, garnished with fresh chives or parsley if desired.<\/p>\nStir-Fried Pea Shoots with Garlic and Sesame Oil<\/h2>\n
\nThis recipe showcases the delicate flavor of pea shoots, elevated by the pungency of garlic and the nutty aroma of sesame oil. A quick and easy stir-fry that’s perfect for a light and refreshing meal.<\/p>\n
\n– 2 cloves garlic, minced
\n– 2 tablespoons sesame oil
\n– Salt and pepper to taste<\/p>\n
\n2. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
\n3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
\n4. Add the pea shoots to the wok, stirring constantly to combine with the garlic and oil.
\n5. Cook for 2-3 minutes, or until the pea shoots have wilted slightly.
\n6. Season with salt and pepper to taste.
\n7. Serve immediately, garnished with additional sesame seeds if desired.<\/p>\nPea Shoot Pesto Pasta with Pine Nuts<\/h2>\n
\nThis spring-inspired pasta dish combines the sweetness of pea shoots with the richness of pine nuts and a tangy pesto sauce. Perfect for a light and satisfying meal on a warm evening.<\/p>\n
\n– 1\/2 cup fresh pea shoots
\n– 1\/4 cup pine nuts
\n– 1\/2 cup grated Parmesan cheese
\n– 1\/4 cup extra-virgin olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– Fresh basil leaves for garnish (optional)<\/p>\n
\n2. In a blender or food processor, combine pea shoots, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding reserved pasta water as needed.
\n3. Add the pesto sauce to cooked pasta and toss until well combined. Season with salt and pepper to taste.
\n4. Garnish with fresh basil leaves, if desired. Serve immediately.<\/p>\nPea Shoot and Avocado Toast with Poached Eggs<\/h2>\n
\nElevate your breakfast game with this vibrant and nutritious Pea Shoot and Avocado Toast with Poached Eggs recipe!<\/p>\n
\n– 1 ripe avocado, mashed
\n– 4 slices whole grain bread
\n– Salt and pepper to taste
\n– 2 eggs
\n– Water for poaching<\/p>\n
\n2. Crack in the eggs and cook for 3-4 minutes or until whites are set.
\n3. Toast the bread until lightly browned.
\n4. Spread mashed avocado on each slice, leaving a small border around the edges.
\n5. Top with pea shoots, salt, and pepper to taste.
\n6. Place a poached egg on top of the toast.<\/p>\nPea Shoot and Goat Cheese Stuffed Chicken<\/h2>\n
\nElevate your chicken game with this creamy and refreshing recipe, featuring the sweet flavor of pea shoots and tangy goat cheese.<\/p>\n
\n– 1 cup fresh pea shoots
\n– 2 tablespoons goat cheese crumbles
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh thyme leaves for garnish (optional)<\/p>\n
\n2. In a bowl, mix together pea shoots and goat cheese crumbles.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
\n4. Stuff each breast with the pea shoot-goat cheese mixture, dividing it evenly among the four breasts.
\n5. Drizzle olive oil over the stuffed chicken and season with salt and pepper.
\n6. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
\n7. Garnish with fresh thyme leaves, if desired.<\/p>\nPea Shoot and Mint Quinoa Salad<\/h2>\n
\nThis refreshing salad combines the sweet flavor of pea shoots with the cooling taste of mint, all wrapped up in a nutritious quinoa bowl. Perfect for a light and revitalizing meal or as a side dish for your favorite main course.<\/p>\n
\n– 2 cups pea shoots, chopped
\n– 1\/4 cup fresh mint leaves, chopped
\n– 1\/4 cup red onion, thinly sliced
\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Add the thinly sliced red onion and toss gently to combine.
\n3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
\n4. Serve immediately or refrigerate for up to 24 hours before serving.<\/p>\nPea Shoot and Smoked Salmon Canap\u00e9s<\/h2>\n
\nThese elegant canap\u00e9s combine the sweetness of pea shoots with the rich flavor of smoked salmon, perfect for your next dinner party or special occasion.<\/p>\n
\n– 6 oz smoked salmon, thinly sliced
\n– 1\/4 cup cream cheese, softened
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste
\n– Crackers or toasted baguette slices (for serving)<\/p>\n
\n2. In a small bowl, mix together the softened cream cheese and lemon juice until smooth.
\n3. Arrange the pea shoots on a baking sheet in a single layer.
\n4. Top each pea shoot with a slice of smoked salmon, leaving a small border around the edge.
\n5. Dollop a small amount of the cream cheese mixture onto the salmon.
\n6. Bake for 8-10 minutes or until the cheese is lightly browned and bubbly.
\n7. Serve warm on crackers or toasted baguette slices.<\/p>\nPea Shoot and Cucumber Summer Rolls<\/h2>\n
\nBeat the summer heat with these light and refreshing summer rolls filled with pea shoots and cucumber. Perfect for a quick and easy lunch or dinner, these rolls are a great way to enjoy the flavors of the season.<\/p>\n
\n– 1\/2 cup pea shoots
\n– 1\/2 cup thinly sliced cucumber
\n– 1\/4 cup chopped fresh mint leaves
\n– 2 tablespoons soy sauce
\n– 2 tablespoons lime juice
\n– Salt and pepper to taste<\/p>\n
\n2. Place a rice paper wrapper in the water for about 10-15 seconds, until it becomes pliable.
\n3. Remove the wrapper from the water and place it on a clean surface.
\n4. Arrange pea shoots, cucumber slices, and mint leaves in the center of the wrapper.
\n5. Drizzle soy sauce and lime juice over the filling.
\n6. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder.
\n7. Repeat with remaining ingredients.
\n8. Serve immediately.<\/p>\nPea Shoot and Mushroom Risotto<\/h2>\n
\nA creamy and flavorful Italian-inspired dish, perfect for a special occasion or a cozy night in.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
\n– 1\/2 cup fresh pea shoots, chopped
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
\n3. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n4. After 20 minutes of cooking, stir in mushrooms and pea shoots. Cook until vegetables are tender.
\n5. Stir in Parmesan cheese; season with salt and pepper to taste.
\n6. Serve immediately, garnished with chopped parsley if desired.<\/p>\nPea Shoot and Feta Cheese Omelette<\/h2>\n
\nElevate your breakfast game with this simple yet flavorful recipe that combines the freshness of pea shoots and the tanginess of feta cheese. Perfect for a quick morning meal or brunch.<\/p>\n
\n– 1\/4 cup pea shoots, chopped
\n– 1 tablespoon butter
\n– 1\/4 cup crumbled feta cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Heat the butter in a medium non-stick skillet over medium heat.
\n3. Pour in the eggs and cook until the edges start to set (about 2 minutes).
\n4. Sprinkle chopped pea shoots and crumbled feta cheese over the eggs.
\n5. Use a spatula to gently fold the omelette in thirds.
\n6. Cook for an additional 30 seconds, then slide onto a plate.
\n7. Serve hot, garnished with additional pea shoots if desired.<\/p>\nPea Shoot and Asparagus Stir-Fry<\/h2>\n
\nThis recipe combines the delicate flavors of pea shoots and asparagus with savory garlic and soy sauce, making for a quick and delicious vegetarian stir-fry.<\/p>\n
\n– 1 pound fresh asparagus, trimmed
\n– 2 cloves garlic, minced
\n– 2 tablespoons vegetable oil
\n– 2 teaspoons soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. Add the garlic and cook for 30 seconds until fragrant.
\n3. Add the asparagus and cook for 4-5 minutes, or until tender but still crisp.
\n4. Add the pea shoots and stir-fry for an additional 2-3 minutes, or until they start to wilt.
\n5. Stir in soy sauce and season with salt and pepper to taste.
\n6. Serve hot over rice or noodles.<\/p>\nPea Shoot and Coconut Curry with Tofu<\/h2>\n
\nThis vibrant curry is a flavorful celebration of spring’s first greens, paired with the richness of coconut milk and the protein-packed comfort of tofu. A perfect balance of textures and tastes for a quick and satisfying meal.<\/p>\n
\n– 1 block firm tofu, drained and cut into small cubes
\n– 2 tablespoons coconut oil
\n– 1 onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 can (14 oz) coconut milk
\n– 1 teaspoon curry powder
\n– Salt and pepper to taste
\n– Fresh cilantro leaves for garnish<\/p>\n
\n2. Add tofu, onion, garlic, and ginger; cook until the tofu is golden brown (about 5 minutes).
\n3. Add pea shoots, curry powder, and salt to taste; stir-fry for 2-3 minutes or until tender.
\n4. Stir in coconut milk; bring to a simmer.
\n5. Reduce heat to low; let it cook for 10-15 minutes or until the sauce thickens slightly.
\n6. Serve hot, garnished with cilantro leaves.<\/p>\nPea Shoot and Lemon Butter Scallops<\/h2>\n
\nBrighten up your seafood dinner with this refreshing recipe that combines sweet pea shoots, zesty lemon butter, and succulent scallops.<\/p>\n
\n– 1\/2 cup freshly shelled peas (pea shoots)
\n– 2 tablespoons unsalted butter, softened
\n– 1 tablespoon freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Fresh parsley leaves for garnish<\/p>\n
\n2. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the peas and cook until tender, about 3-4 minutes.
\n3. In a small bowl, whisk together the remaining 1 tablespoon of butter and lemon juice.
\n4. Add the scallops to the skillet with the peas and cook for 2-3 minutes per side, or until opaque and cooked through.
\n5. Serve the scallops with the pea shoot mixture spooned over the top, garnished with fresh parsley leaves.<\/p>\nPea Shoot and Walnut Pesto Crostini<\/h2>\n
\nElevate your appetizer game with these vibrant and flavorful crostini, featuring the sweetness of pea shoots and the earthiness of walnuts. Perfect for a light and refreshing start to any meal.<\/p>\n
\n– 1\/4 cup walnut halves
\n– 1\/2 cup pesto
\n– 1 baguette, sliced into 1\/4-inch thick rounds
\n– 1\/4 cup shaved Parmesan cheese
\n– Salt and pepper to taste<\/p>\n
\n2. Toast the baguette slices for 5-7 minutes, or until lightly browned.
\n3. In a food processor, combine pea shoots, walnut halves, and pesto. Process until smooth.
\n4. Spread a tablespoon of the pea shoot-walnut mixture onto each toasted baguette slice.
\n5. Top with shaved Parmesan cheese and season with salt and pepper to taste.
\n6. Serve immediately.<\/p>\nPea Shoot and Sweet Corn Chowder<\/h2>\n
\nThis creamy chowder combines the sweetness of fresh sweet corn with the delicate flavor of pea shoots, perfect for a light and refreshing spring meal.<\/p>\n
\n– 1 cup frozen peas
\n– 1 cup fresh pea shoots, chopped
\n– 2 medium sweet corn ears, cooked and diced
\n– 2 tablespoons butter
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon paprika
\n– Salt and pepper, to taste
\n– 1\/2 cup heavy cream (optional)<\/p>\n
\n2. Add the minced garlic and cook for an additional minute.
\n3. Pour in the broth, peas, pea shoots, sweet corn, paprika, salt, and pepper. Bring to a simmer.
\n4. Reduce heat to low and let chowder cook for 10-12 minutes or until the flavors have melded together.
\n5. If desired, stir in heavy cream to add richness.
\n6. Serve warm, garnished with additional pea shoots if desired.<\/p>\nPea Shoot and Cherry Tomato Bruschetta<\/h2>\n
\nA sweet and savory twist on classic bruschetta, this recipe combines the delicate flavor of pea shoots with the burst of juiciness from cherry tomatoes. Perfect for a light and refreshing appetizer or snack.<\/p>\n
\n– 1\/2 cup pea shoots, chopped
\n– 1 pint cherry tomatoes, halved
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– 1\/4 cup freshly grated Parmesan cheese (optional)<\/p>\n
\n2. Arrange baguette slices on a baking sheet.
\n3. Drizzle with olive oil and sprinkle with garlic. Season with salt and pepper.
\n4. Roast in the oven for 10-12 minutes, or until toasted and fragrant.
\n5. Top each toast slice with chopped pea shoots, cherry tomatoes, and Parmesan cheese (if using).
\n6. Serve immediately.<\/p>\nPea Shoot and Ginger Miso Soup<\/h2>\n
\nThis refreshing soup combines the sweet flavors of peas and ginger with the savory depth of miso, making for a delightful and healthy meal.<\/p>\n
\n– 2 inches fresh ginger, peeled and grated
\n– 4 cups vegetable broth
\n– 2 tablespoons white miso paste
\n– 1 tablespoon soy sauce (optional)
\n– Salt and pepper to taste
\n– Chopped green onions for garnish (optional)<\/p>\n
\n2. Bring to a simmer over medium heat.
\n3. Reduce heat to low and let cook for 10-15 minutes or until the peas are tender.
\n4. Stir in the miso paste and soy sauce (if using).
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with chopped green onions if desired.<\/p>\nPea Shoot and Carrot Ribbon Salad<\/h2>\n
\nThis refreshing salad combines the delicate flavor of pea shoots with the sweet crunch of carrot ribbons, perfect for a light and healthy meal or as a side dish.<\/p>\n
\n– 2 medium carrots
\n– 2 tablespoons olive oil
\n– 1 tablespoon apple cider vinegar
\n– 1 teaspoon Dijon mustard
\n– Salt and pepper to taste
\n– Fresh parsley leaves, chopped (optional)<\/p>\n
\n2. Cut the carrot ribbons into 3-inch pieces.
\n3. In a large bowl, combine the pea shoots, carrot ribbons, olive oil, apple cider vinegar, and Dijon mustard.
\n4. Season with salt and pepper to taste.
\n5. Garnish with chopped parsley leaves, if desired.
\n6. Serve immediately.<\/p>\nPea Shoot and Herb Butter Grilled Fish<\/h2>\n
\nElevate your grilling game with this refreshing summer recipe, combining the sweetness of pea shoots and the brightness of fresh herbs with succulent grilled fish.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 1\/4 cup pea shoots, chopped
\n– 2 tablespoons chopped fresh parsley
\n– 1 tablespoon chopped fresh dill
\n– Salt and pepper to taste<\/p>\n
\n2. In a small bowl, mix together softened butter, chopped pea shoots, parsley, and dill until well combined.
\n3. Season fish fillets with salt and pepper.
\n4. Brush both sides of the fish with the pea shoot and herb butter mixture.
\n5. Place fish on the grill and cook for 4-6 minutes per side, or until cooked through.
\n6. Serve immediately and enjoy!<\/p>\nSummary<\/h2>\n