sauteed pea shoots

summertime for me means spending time together cooking - him on the grill, me by the stove and the little one doing small preps.  the little one picks the veggies, just like how it was with me when i was a little girl.  that was how i learned to be comfortable in the kitchen.  i watched my mom cook, and helped her in one way or another even if it's just to stir the pot.  i'd like for sophia to learn in the same manner.  it is going to be a few more years before i can trust her with a knife or to stir in hot pots but preparing the vegetables is something i can let her do without worries.  surprisingly she is very patient at it.  i, on the other hand would prep vegetables in the fastest way i can, using every short cut i know.  


with these pea shoots though she was a little disappointed that there was almost nothing to do.  i bought them from the asian store and they were pretty much ready to cook.  so what i did is to let her wash the shoots. one by one. :) 


anyhow, i just might make this pea shoot crostini before summer is over.  it was in fact what i intended it for.  however we grilled pork belly for dinner tonight and pea shoot sauté seem to be the perfect side dish. plus some sort of carbs of course.

SAUTÉED PEA SHOOTS

1 tablespoon olive oil
1/2 teaspoon minced garlic
8 ounces fresh pea shoots
1/4 cup low-salt chicken broth

salt (to taste)

rinse pea sprouts in cold water and remove excess water using a salad spinner.

heat oil in a large skillet or wok over high heat.  add garlic and sauté for 1 minute.

add sprouts, salt and half the chicken broth.  sauté until wilted, about 3 minutes, tossing the greens every now and then for even cooking.  add broth a little at a time if it's too dry.

serve immediately.