Simple Stir-Fried Pea Tips Recipe and Buying Guide - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();
Viet World Kitchen Home Asian Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.
Andrea Nguyen
Author & Teacher
Send a message
My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *
Details on eBooklet, how & where to buy
* * *
\ABS\Auto Blog Samurai\data\Best Asian Food Blogs\Viet World Kitchen\ "My first born. Picked by Cooking Light as one of the top Asian cookbooks in the last 25 years.")
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *
Info on e-book w/ videos!
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *
The
mobile app is here!
BUY NOW @ iTunes store« Step-by-Step Crab Picking plus Viet Crab Recipes |Main| Piglet Cookbook Face-Off: Asian Tofu vs. Japanese Farm Food »
February 19, 2013Simple Stir-Fried Pea Tips Recipe and Buying Guide
I have a love-hate relationship with pea tips. When they are perfect, shot through with tenderness and spring-freshpea flavor, I’m in a state of bliss. But they are an iffy vegetable tobuy, a potential pain in the butt. If you’re not thorough in prepping them orbuy a bag full of mature tips, you end up with a stir-fry riddled with dentalfloss-like pieces. Sometimes the pea tips resemble damp toothpicks. In other words, you don’t wantto eat them because you can’t chew them. Pea tips thrill but can frustrate.
What are peatips? Avariety of snow pea that’s grown only for its tender tips. Sold at Chinesemarkets, they’re called dou miao inMandarin. Pea tips look like pea vines but they only grown a foot or two; theyare not trellised. (If you want to grow pea tips, here is a seed source.)
A fewyears back, I visited with an Asian-American farmer who explained that harvesting peatips is very time consuming. To get abag of good tender ones you have to be careful and knowledgeable when snipping.She showed me some plants in a hot house and while they all looked the same tome, they were over the hill to her. We had to squat to get at them. Pea tipsare a bargain at $3 to $5 a pound, given the amount of labor that’s required toget them to market.
Lastweek, I bought two bags for about $3.50 a pound. They looked fresh and tenderat the market. My husband cleaned them, snipping off the tendrils that alwayscook up like floss. What he and I didn’t anticipate were the stiffpieces that refused to soften in the wok. I had cooked them up for a Lunar New Year dinner but decided to not servethem because they were not ready for primetime. I wasn’t about to tell gueststo spit out woody, inedible pea tips.
Thenext day, I went through the pea tips again and found that some pieces felt very hard and stiff. They seemed unyielding compared to the stems that charmingly bent. The stiff ones were likely the ones that gave me trouble.
A stiff pea tip and tendrils too
Isnapped all of stiffies and in some cases stripped off the leaves to cook. At the end of the line, I had only about 3/4 of my stash.
I stir-fried what was left and even with thesecond pass, there was still an inedible piece that stuck out from the rest ofthe pile. That said, what I ate was delicious, the essence of peas butin leafy green form.
Don't eat the part on the left
Thepea tip experience reminded me of something my mom likes to say, "Ti?n nào c?a n?y," (tee-en now cu-ah ney) which roughly means you get whatyou pay for. Next time, I’m buying closer to the $5 a pound range. I'll hopefully waste less time and fewer pea tips. If you have pea tip tips, please please share!
How to cook pea tips? Restaurants often presentthem in a shallow bowl surrounded by a moat of rich chicken stock. At KoiPalace, a fantastic Cantonese restaurant in Daly City, CA, the chefs add somefresh tofu skin (yuba) for color and textural contrast.
I’vestir-fried pea tips with stock and chicken/duck fat in the past too. But youcan also just do this:
Simple Pea Tip Stir-Fry
Yield: 4 servings
Ingredients
Swirlof canola oil1 or2 cloves garlic, finely chopped (optional)1 1/3pound of pea tips, tendrils removed and stiff pieces discarded (net 1 pound)KoshersaltSesameoil
Instructions
Heat a wok or large skillet overmedium-high heat. Swirl in the oil, add the garlic and cook, stirring, untilfragrant, about 45 seconds. Add the pea tips and a sprinkling of kosher salt. Stir-fryfor several minutes, until wilted. If things seem dry, splash in water tofacilitate cooking. The pea tips are done whenthey’re about a third of their original volume. Dish out to a serving plate.Drizzle on some sesame oil.
More simply delicious vegetablesides:
Pea Tips Stir-Fried with Garlic recipe (Qing Chao Dou Miao)Easy Asparagus with Soy and SesameChilled Edamame with Star AnisePosted in
Recipes: All,
Recipes: Fast and Easy,
Recipes: Gluten-Free ,
Recipes: Vegan,
Recipes: Vegetable Sides and Pickles,
Recipes: Vegetarian |
Permalink | |
|
TrackBack
TrackBack URL for this entry:
http://www.typepad.com/services/trackback/6a00d8341ef22f53ef017d4126b08c970c
Listed below are links to weblogs that reference Simple Stir-Fried Pea Tips Recipe and Buying Guide:
Comments Simple Stir-Fried Pea Tips Recipe and Buying Guide
I have a love-hate relationship with pea tips. When they are perfect, shot through with tenderness and spring-freshpea flavor, I’m in a state of bliss. But they are an iffy vegetable tobuy, a potential pain in the butt. If you’re not thorough in prepping them orbuy a bag full of mature tips, you end up with a stir-fry riddled with dentalfloss-like pieces. Sometimes the pea tips resemble damp toothpicks. In other words, you don’t wantto eat them because you can’t chew them. Pea tips thrill but can frustrate.
What are peatips? Avariety of snow pea that’s grown only for its tender tips. Sold at Chinesemarkets, they’re called dou miao inMandarin. Pea tips look like pea vines but they only grown a foot or two; theyare not trellised. (If you want to grow pea tips, here is a seed source.)
A fewyears back, I visited with an Asian-American farmer who explained that harvesting peatips is very time consuming. To get abag of good tender ones you have to be careful and knowledgeable when snipping.She showed me some plants in a hot house and while they all looked the same tome, they were over the hill to her. We had to squat to get at them. Pea tipsare a bargain at $3 to $5 a pound, given the amount of labor that’s required toget them to market.
Stay Connected
Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams,
Serious Eats 2012 Favorite Cookbooks"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel
"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe
Book info, reviews, radio & TV . . .Classes & Events4-hrs @LoveAppleFarms, Santa Cruz
Sun, Feb 24, 12-4pm: DIY Asian Tofu ++ {nearly full}
Sat, Mar 16, 12-4pm: Get Into the Viet Kitchen!
Sat, Apr 20, 12-4pm:Asian Dumplings (just added)
5-hrs @SFCooking, San Francisco
Sat, Mar 23, 10am-3pm: Homemade Tofu & Yuba too
Sun, Mar 24, 10am-3pm: Asian Dumplings (waitlist)
Sun, Apr 7, 10am-3pm: Asian Dumplings (just added!)
35th Annual IACP Conference, San Francisco
Sat, Apr 6: Hands-on tofu class
Tues, Apr 9: Beyond Takeout -- Chinese food in US
1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)
new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent Posts
Piglet Cookbook Face-Off: Asian Tofu vs. Japanese Farm FoodSimple Stir-Fried Pea Tips Recipe and Buying GuideStep-by-Step Crab Picking plus Viet Crab RecipesPiglet Tournament Judgment: Asian Tofu vs. JerusalemHow to Buy and Cook Live Crab and LobsterGuide to Lucky Sweets for Lunar New YearRoot for Asian Tofu in the Piglet Tournament of Cookbooks!DIY Soy Milk and Tofu at Home eBook ReleaseWhy Vietnamese Tet is for Home CookingYear of the Snake: Lucky Dumpling Party TipsCopyright 2002-2012 by Andrea Nguyen |
Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/02/stir-fried-pea-tips-recipe.html", c5: "", c6: "", c15: ""});
View the original article here
\ABS\Auto Blog Samurai\data\Best Asian Food Blogs\Viet World Kitchen\banh-mi-cover-200px.jpg "Due out July 8, 2014")
Online Classes @ Craftsy.comAsian Dumplings: Preview || Prez Day Sale: $24.99
In-Person Classes Hands-on @LoveAppleFarms, Santa Cruz, CA
Copyright 2002-2014 by Andrea Nguyen | Privacy Policy
\ABS\Auto Blog Samurai\data\Best Asian Food Blogs\Viet World Kitchen\craftsydumpling-442x90_v1.jpg "Click to enroll in Favorite Asian Dumplings for $24.99 (till 2/16, 12am)")
document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2014/02/la-food-lovers-guide-winners.html", c5: "", c6: "", c15: ""});
We created these butter cookies with eggnog cream cheese frosting (spiked with your choice of alcohol!) for Cooking Channel. Our editor’s request was for something crazy fun or funky in a cookie recipe. To please the fun part, our go-to idea is always booze. For the holidays, everything feels merrier when 
