Memorial Day Weekend is the official launch of grilling season and after a weekend of burgers and other goodies we can now focus on lighter, cleaner dishes for weekday meals. Since pea shoots are one of the first signs of spring in your garden, they’re perfect in salads or flash sauteed as a side dish or tossed with rice noodles and tofu for a meatless Monday meal.
But if you are not giving up the meat on Monday, these are also great as a side dish for left over barbecue. In any case, it is wonderful to know that your next delicious side dish awaits you in your own garden.
2 tablespoons vegetable oil
2 whole dried hot red chiles
3-4 cloves garlic peeled, smashed
¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
Heat oil in a large wok or skillet over medium-high heat.
Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds.
Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.