Cooking and Baking

Eats, shoots, and leaves

Walking through the produce section at one of the Asian markets we frequent biweekly, I came across a clear bag of green fluff that I had never seen - likely not noticed - before. The bag was labeled "big pea tips." I recalled a recipe posted here and threw it in the basket.

My first fistful was used this morning in noodle soup (Mama tom yum), a much too frequent vehicle for my greens. The shoots were delicious, by merely placing them in the bowl with the broth poured over, lightly cooked.

Tonight, we plan on making the recipe Chichi Wang posted as a side with curry rice. I may even use some for gyoza filling.

How do you prepare your pea tips/shoots? Do you prefer them cooked or raw?


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