These remind me of the best times of all, when the fresh, new little sprouts of our family arrive on the scene –our sweet peas, the darlings of our family trees, our hope and our future!
Pea shoots are the young, tender, choice leaves and tendrils of pea plants. They are fragile and best used within a couple of days. Keep them wrapped in paper towels in an open plastic bag in the vegetable bin of refrigerator.
In 2 cups of raw pea shoots, there are 10 calories and no fat. The nutrients are jam-packed in their tiny leaves- vitamins A, C (seven times more than blueberries), K, E, B-6, folic acid (eight times more than bean sprouts), Thiamin, Potassium, Riboflavin and fiber.
They are sweet, delicious, and stunning on the plate. Try on a salad, in a sandwich or wrap, or piled on your favorite meat or fish. A winning sandwich combination is made with slices of turkey, cooked beets, and avocado, then topped with pea shoots.
Try tossing pea shoots with a light Asian dressing: 1 Tbsp. rice vinegar, 1 Tbsp. sesame oil, 2 tsp. toasted sesame seeds, 2 tsp. honey (add more to taste if you wish), 1-2 tsp. soy sauce (according to your taste).
Recipe created or adapted by Liz Talley, Urban Graze
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