Spring: a lovely reminder of how beautiful change can truly be ~ unknown
Change. A single syllable that has catalysed so much in ways big and small, globally and personally. With everything that is published on popular media these days, it is easy to forget how beautiful change can be. As we are now midway into Spring, a time when the natural world welcomes new growths, tender tendrils emerging from the silent slumber of winter, let us take the time to smell the proverbial roses and be grateful for the little things often overlooked. Like these delicate pea shoots (豆苗; dòu miáo) that are in season and available on abundance in the markets. Get them fresh from your local farmers’ markets or Asian grocery store.
Pea shoots have a lovely, fresh, crisp bite and a teensy hint of spring grass. They cook quickly and are pretty versatile. The slightly crunchy texture lends itself well to accent food with smoother textures. Its bright green color offers a pleasing backdrop against a versatile palette. I am a visual person. I like to eat my colors. What an easy way to meet a rainbow diet!
For this recipe, I have added mushrooms. These earthy blooms are an easy meaty addition to any tender vegetables, while providing lots of protein and fiber without loading on calories. Just like in this Kale and Sweet Potato recipe. Any kind of your favorite fungi works with this recipe though strains that can be diced make for prettier presentations. And if you are just a fan of mushrooms as I am, you might find this Homemade Mushroom Soup to be your new favorite!
Tips:
- If using dried mushrooms, rinse briefly under running water, then reconstitute by soaking for 1 hour in tap water, or 30 min in hot water. Squeeze as much water from the mushrooms as possible before dicing, saving the water used for soaking.
- Pea shoots cook quickly. Expect to end up with about a quarter in volume with what you started out with.
- 8oz / 220g pea shoots (豆苗 dou miao)
- ½ cup diced carrot
- ½ cup sweet corn kernels, fresh or canned (rinsed & drained)
- 3-4 shiitake mushrooms, diced
- 1 clove garlic, finely chopped
- Rinse pea shoots well under running water. Drain to dry.
- Heat 2 Tbsp oil in a pan. Over medium heat, gently cook garlic till they just start to brown.
- Add carrots and mushrooms. Increase heat slightly and stir-fry till edges of carrots soften, about 1 minute.
- Add sweet corn kernels and continue to stir-fry for another 30 seconds.
- Over high heat, place pea shoots into pan and toss well, mixing the ingredients continuously and thoroughly. Add some of the reserved liquid from the mushrooms if it is too dry. Cook till pea shoots have just softened.
Pea shoots cook quickly. Expect to end up with about a quarter in volume with what you started out with.
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Reads:
Just now making it onto the virtual nightstand is “Boundaries: How to Draw the Line in Your Head, Heart and Home” by Miller and Lambert. I can’t wait to get right into it, as soon as I am done with Neal Stephenson’s “Reamde“. Ever since I discovered Stephenson with “Snow Crash” many galaxies ago, one of his novels will always be waiting on the shelf, or now in my Kindle. Because the novels are lengthy, though highly engrossing, months will pass before I start on another one. With Prime Day going on now, there is no better time to invest in a Kindle e-reader. It even ships outside the United States.
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