Guacamole With Pea Shoots Food

PEA SHOOTS SAUTEED WITH GARLIC AND GINGER

Steps:

• In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

GREEN PEA GUACAMOLE

Steps:

• Bring a medium pot of salted water to a boil and prepare a bowl with water and ice. Plunge peas into the boiling water and cook until al dente, about 1 minute. Drain peas and immediately transfer to the ice bath. Drain.
• Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until jalapeño is completely charred. Transfer to a small bowl, cover tightly in plastic wrap and let sit for 15 minutes. When cool enough to handle, use a towel to wipe off the charred skin. Halve, seed and devein the roasted jalapeño. Then halve, seed, and mince the remaining raw jalapeño.
• In a blender or the bowl of a food processor, purée peas (reserving 2 tablespoons for garnish) with roasted jalapeño, minced raw jalapeño, cilantro and 1/4 teaspoon salt. Process until almost smooth but still a little chunky.
• In a medium bowl, combine mashed avocado, scallions, lime zest, lime juice, remaining 1/2 teaspoon salt and the pea purée. Adjust salt and lime juice as needed and garnish with fresh peas, sunflower seeds and flaky sea salt. Serve with tortilla chips and lime wedges.

GUACAMOLE

Steps:

• Steam spinach until wilted. Remove from heat and squeeze out excess water. Briefly steam peas and rinse under cold water to retain green color.
• In blender container, combine spinach, peas, tofu, lemon juice, seasonings and avocado and process until smooth. Fold in remaining ingredients and mix well.
• Makes 8 servings (2 Tbs. per serving), each containing approximately: 30 calories, 3 gm. carbohydrate, 2 gm. fat, 0 mg. cholesterol, 1 gm. protein, 131 mg. sodium, 1 gm. fiber

PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

GREEN PEA GUACAMOLE

Steps:

• Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
• Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
• Continue blending, scraping down sides of blender and mixture is smooth.
• Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
• Yield is estimated.