Dec 12 Buttery Stir-fry of Pea Shoots with Baby Peas & Radishes

Ingredients

• 1 tsp cold-pressed canola oil
• 1/4 cup (60 mL) butter
• 2 cups (500 mL) frozen tiny peas, rinsed in cold water
• 3 green onions, white part only, sliced on diagonal
• 6 small red radishes, quartered
• 1 cup (250 mL) young pea shoots, packed
• Salt and pepper

Directions

Heat a frying pan to medium-hot. Add canola oil and melt the butter in the oil. Add peas, onions and radishes and stir-fry 1 minute. Rinse pea shoots in cold water; shake dry and add to pan. Turn quickly for 30 seconds, only until coated with butter. Add salt and a good grinding of black pepper. Serve as a side dish to roast chicken with a mesclun salad tossed with a handful of fresh sprouts, dressed with roasting juices and a bit of your chosen wine.

Serves 4

Credit: Courtesy of Judy Schultz