Just back from this week’s CSA gathering. And: pea shoots! I’ve loved pea shoots ever since I had them sauteed at M Shanghai in Brooklyn—it’s their signature side and on the menu only when the shoots are in season. Which, apparently, is now. Since I sadly won’t make it into Brooklyn this weekend I thought I should try to recreate the M dish at home.
It turns out it's insanely simple. Heat 1 tablespoon of neutral oil in a hot wok and throw in the shoots and a pinch of salt. Cook while stirring until they start to wilt (2-3 minutes) then turn off heat and add a splash of soy sauce or lemon juice or both and (optional) some sesame seeds (or nori which was a spontaneous purchase at H Mart.) I also added a few drops of hot sauce. And then happily ate it all my myself since the boys are in Boston this weekend.
And despite the fact that today’s CSA allotment of cucumbers was…one (damn you rain!), I will still be pickling and making some other new items for my first customer—a friend who wants to give a wedding anniversary gift basket containing Monsters Vs. Dinner products. I’ve been cooking like a mad woman to get everything ready: beef jerky, onion jam, cherry chutney, garlic herb salt and of course pickles. I’ve been experimenting with salt levels and fermented vs. fridge. It’s a whole lotta science but pretty fascinating and once I get it down, I’ll be a pickling machine—making my MFA in fiction finally worthwhile.