Young Pea Shoot with Caramelized Shallots

Photo by Erick Wong

adapted from the San Francisco Chronicle, April 16, 2008
original recipe from Charles Phan of the Slanted Door
via Judy Gray and Mary Lonergan

serves 6

3 tablespoons canola or grapeseed oil
1 medium shallot, thinly sliced
1 tablespoon minced garlic (about 3 cloves)
1 pound fresh, tender pea shoots
3 tablespoons rice wine
2 tablespoons chicken stock
1 1/2 tablespoons fish sauce

Heat a dry wok or skillet on medium heat. Add oil and once it gets hot, add shallots and cook until shallots begin to caramelize, about 5 minutes. Add garlic and cook until it begins to get fragrant, about 5 seconds. Stir in pea shoots, rice wine, chicken stock and fish sauce. Continue to stir pea shoots until wilted but not overcooked, about 1 or 2 minutes.

Here’s a tasty version with much less salt: Add 1/2 teaspoon crushed red pepper with the shallots. Use 1 tablespoon sesame oil and the juice of 1/2 lemon instead of the rice wine, chicken stock and fish sauce. Taste once pea shoots are cooked and toss with salt to taste, if desired. Sprinkle with a tablespoon of toasted sesame seeds and serve immediately.

Pea shoots are available during late spring and summer at farmers markets. Good served with rice and pork or grilled fish.