Pea shoots are the tips of the vines and top set of leaves of the pea plant and have a delicately fresh pea flavor. They are commonly served in stir-fries, but can also be eaten raw in salads.Serves 4-6
- 1 pound pea shoots
- 8 ounces soba (buckwheat) noodles
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 pound fresh oyster mushrooms, washed and dried
- 4 scallions, thinly sliced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
Rinse pea shoots thoroughly in cold water. Drain and set aside.
Cook noodles in boiling water for 5 minutes. Remove, drain, and toss with pea shoots.
In a large sauté pan or wok, heat garlic and ginger in oils on medium until softened, about 3 – 4 minutes. Add mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook another 1 – 2 minutes.
Toss noodles and pea shoots with mushroom mixture. Serve immediately.