No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pea shoots

Explore 7 recipes, 1 video, and more

Farro, Pea Shoot, and Goat Cheese Salad

Ingredients
  • 1 cup farro
  • 1 cup fresh shelled peas (from 1 lb peas in pods)
  • 2 ounces pea shoots, torn into bite-size pieces
  • 1/3 cup small fresh mint leaves
  • 1/3 cup almonds, toasted and chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon plus 1 tsp fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 ounce goat cheese, crumbled
expand

Chinese Pea Shoot and Garlic Stir Fry

expand

Pea and Parsley Soup with Golden Caviar

Time:45 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 3 cups coarsely chopped onion (from 1 large)
  • Coarse salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 6 cups shelled fresh English peas
  • 4 cups packed flat-leaf parsley leaves (from 2 bunches)
  • 1/4 cup creme fraiche, plus more for garnish
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Golden caviar, for garnish
  • Pea shoots (optional), for garnish
expand

Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

Time:45 mins
Ingredients
  • 3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 lemon, zested
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
  • 1 1/4 pounds baby artichokes
  • 4 ounces pea shoots (about 8 cups)
  • 5 medium radishes, thinly sliced
expand

Pea Shoots, Crisped Pancetta, and Mint Vinaigrette

expand

Lily's Pork Broth with Tofu and Vegetables

Ingredients
  • 4 cups pork broth, can be reserved from Twice Cooked Pork Lily's Twice-Cooked Pork, skimmed of fat
  • 2 large shiitake mushroom caps, cleaned and sliced 1/4 inch thick
  • 1 twelve-ounce cake soft tofu, cut into 1 1/2-by-1-by-1/4-inch pieces
  • 1 teaspoon coarse salt
  • 1/2 pound fresh tender greens, such as watercress, pea shoots, or baby spinach
  • Few drops toasted sesame oil
expand

Stir-Fried Vegetable and Shrimp Omelet

Ingredients
  • 1/2 ounce dried shiitake mushrooms
  • 3 large whole eggs plus 6 large egg whites, lightly beaten
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 teaspoon sesame oil
  • 8 ounces medium shrimp (about 16 shrimp), peeled and deveined
  • 1 small yellow onion, sliced into 1/8-inch half-moons
  • 2 cloves garlic, minced
  • 2 carrots, sliced diagonally 1/4 inch thick
  • 1 red bell pepper, sliced into 1/4-inch-thick strips
  • 1 cup snow peas (about 4 ounces)
  • 1 cup bean shoots (about 3 ounces)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon cornstarch dissolved in 1 tablespoon water
  • 1 1/2 tablespoons finely chopped ginger
  • 1 1/2 teaspoons finely chopped red chile
  • 1/2 teaspoon canola oil
  • Snow pea shoots, stems trimmed, for garnish (optional)
expand

Minted Pea Soup

Ingredients
  • 2 teaspoons olive oil
  • 4 shallots, sliced
  • 1/2 pound waxy potatoes, peeled and cut into 1-inch pieces
  • 2 cups chicken stock, preferably homemade
  • 1 10-ounce package frozen peas
  • 6 ounces snow peas, trimmed and cut in half crosswise
  • 1/2 cup fresh mint leaves, loosely packed
  • Salt and freshly ground pepper
  • 2 slices white bread, cut into 1/2-inch cubes and toasted until golden brown, for croutons
  • 1/4 cup pea shoots (optional)
expand

advertisement

advertisement

advertisement

advertisement