I tend to sow peas thickly, to ensure I’ll have plenty of pea shoots for an early spring harvest. Pea shoots are a delicacy like nothing else I know, the culinary equivalent of accidentally stumbling upon Osama Bin Laden’s hideout in Abbottabad, then killing him with a frying pan and collecting a huge secret reward from the American government, who go on to say it was them who killed him and no, no you can’t see the pictures. Roughly one month after sowing, I thin the plants by harvesting some of them with scissors, giving the lucky survivors room to spread their roots and grow. Mine is not a culinary blog, so I will not go into great detail regarding my methods of pea shoot preparation, though I will say they involve a cast-iron wok, peanut oil heated to a very high temperature, and a minimal amount of time. I will not post any pictures of the finished dish.
- May 4, 2011 – 7:54 pm
- By Ryan Nassichuk