Pea Sprout (Pea shoot) Soup
Pea Sprout (Pea shoot) Soup

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pea sprout (pea shoot) soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Pea shoots and tendrils begin to show up at farmers markets in late June. Pea shoots are the tiny, tender leaves and vines of young pea plants. If you are unable to find pea shoots (sometimes available in Asian grocery stores), substitute chopped baby spinach.

Pea Sprout (Pea shoot) Soup is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Pea Sprout (Pea shoot) Soup is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook pea sprout (pea shoot) soup using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pea Sprout (Pea shoot) Soup:
  1. Make ready 100 g minced pork
  2. Make ready 1 bundle of pea sprouts (pea shoots)
  3. Take 2 heads of shallots
  4. Prepare 3 teaspoons fish sauce
  5. Get 1 teaspoon black pepper
  6. Get some cooking oil
  7. Take some salt and seasoning powder

Heat oil in heavy large saucepan over medium-high heat. Pea shoots are the leaves that sprout from the traditional garden pea plant. Garden peas usually take all of Spring to grow. At the Young Harvests farm, pea shoots are harvested after just a few weeks, when the leaves are tender, young and literally bursting with a distinctive pea flavor.

Instructions to make Pea Sprout (Pea shoot) Soup:
  1. Season minced pork with fish sauce and black pepper.
  2. Rinse the pea sprouts thoroughly.
  3. Peel and cut shallots into thin slices.
  4. Put 2 teaspoons of cooking oil on a frying pan and sliced shallots to fry. Do not fry well as the shallots will be easily burnt when adding and tossing the pork.
  5. When there is sizzle and the shallots become hot, add minced pork and toss well until fully cooked.
  6. Add a bowl of water and bring to the boil
  7. When the water boils, add the pea sprouts.
  8. Pea sprouts are quickly cooked through, so add them in and flip them over, when the water boils, done! Taste to check the flavour and season with salt, seasoning powder and fish sauce if desired.
  9. Pour all into a serving bowl if you want to eat immediately. If not, remove pea sprouts and meat leaving the liquid in pan, when ready to serve add the liquid later.
  10. This cooking method can be applied for Vietnamese katuk (sweet leaf), bok choy (Chinese cabbage)…

Pea shoots are packed with Vitamins A, C, and folic acid. Heat oil in heavy large saucepan over medium-high heat. Like most green leafy vegetables, pea shoots - the young tendrils and leaves of the garden pea plant - are incredibly nutrient-dense. You can start looking for them at farmers markets or Asian markets in the spring and early summer. It is important to avoid using other pea species especially coming from the Genus Lathyrus, which may include Lathyrus sativus, L. cicera and L. clymenum.

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