Yen Can Cook ~ Pea Shoots in Superior Broth

Pea shoots,  the young leaves, stems, and delicate tendrils of any pea plants, including snow peas, sugar snap peas, and English peas. As you’d expect with green vegetables, pea shoots are packed with vitamins A and C, plus folic acid and antioxidants. They rank low in fat, calories, and carbohydrates, so you can eat ’em up like there’s no tomorrow.

Instead the common and simple stir fried, today I’m going to share a more wholesome recipe to cook this veggie which included meat and century egg.

 

Ingredients (Serve: 3-4)

1 packet pea shoots, rinsed and drained. 

100g minced pork/chicken, or any protein you prefer 

1 century egg, diced

3 cloves garlic, sliced

500 ml water

Cooking oil

Soy sauce & pepper to taste

Marinade

1/4 tablespoon soy sauce

1/2 tablespoon Chinese cooking wine

A dash of pepper

To blanch the pea shoots

1 teaspoon salt

1 teaspoon cooking oil

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Step 1:  In a bowl, mix and combine all ingredients of marinade. Marinate the pork in the marinade for 15 minutes.

step 2: In a wok, bring the water to boil then add in salt and cooking oil, blanch the pea shoots (Step 1) until just cooked. Dish out and set aside.

Step 3: Heat up the cooking oil in a pot, stir fry sliced garlic till fragrant then add in marinated minced meat, stir fry till the meat change colour. Add in the century egg and water, bring to a boil. Reduce heat to a simmer and continue for another 5 minutes. Season with salt and pepper to taste.

Step 4: Pour the broth on the blanched pea shoots and serve.

** Mine a bit overcooked rendering the insufficient broth. T_T

 

HAPPY COOKING!  #stayhealthy #staysafe