Garlic Stir-Fried Snow Peas & Pea Greens
From EatingWell: March/April 2013
This healthy, fresh snow pea stir-fry recipe is fragrant with garlic and ginger. It incorporates pea greens, also known as pea shoots, the leaves, tendrils and flowers of a mature pea plant. Adding a little garlic scape pesto at the end gives an added subtle garlicky flavor. Garlic scapes are green, spiral-shaped sprouts that appear on the top of garlic plants in the spring. Look for them at farmers’ markets in the spring and early summer. Regular garlic cloves can be used as a substitute for garlic scapes in the garlic scape pesto recipe. Use any leftover pesto in scrambled eggs, added to soup or in pasta sauces.
Garlic Scape Pesto
- 1/2 cup chopped garlic scapes or garlic cloves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon canola oil
- 2 tablespoons chopped garlic
- 2 tablespoons chopped fresh ginger
- 2 cups snow peas or snap peas, trimmed
- 2 packed cups pea greens or pea sprouts (see Tip)
- 1-3 teaspoons Garlic Scape Pesto
- 1 tablespoon reduced-sodium soy sauce
- To prepare pesto: Pulse garlic scapes (or garlic) in a food processor until well chopped. Add oil and process until somewhat smooth. (Makes about 2/3 cup.)
- To prepare stir-fry: Heat oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat until shimmering. Add garlic and ginger; cook, stirring, until fragrant, 10 to 15 seconds. Add peas; cook, stirring, until bright green and the garlic is light brown, about 1 minute. Stir in pea greens (or sprouts) and Garlic Scape Pesto to taste. Add soy sauce; cook, stirring, until the pea greens are starting to wilt, 30 seconds to 1 minute.
Tips & Notes
- Make Ahead Tip: Refrigerate extra garlic scape pesto in an airtight container for up to 2 weeks or freeze for up to 6 months.
- Pea greens, also known as pea shoots, are the leaves, tendrils and flowers of a mature pea plant. They have a mild sweetness akin to snap peas or snow peas. Look for pea shoots at farmers’ markets or Asian markets. Pea sprouts are smaller sprouted pea leaves and are easier to find—many large supermarkets stock them year-round.
Per serving: 138 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 148 mg sodium; 330 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Folate (26% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 4 vegetable, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Total Time
- 30 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- March/April 2013