Sauteed Za’atar Pea Shoots
We’ve put a twist on the twisty, tender pea tendrils, with our za’atar pea shoots! This pea shoot recipe is similar to the way they are made in China, but with a Middle Eastern twist. The bright, earthy, nutty, and complex flavors of za’atar pair beautifully with the fresh, spring green taste of the pea tendrils. As an added plus, this dish only takes a few minutes to throw together before landing on your table!
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All About Za’atar
Za’atar is a Middle Eastern spice blend, that can be found flavoring hummus, dips, olive oil, meats, fish, vegetables and more. It also sometimes refers to a wild herb when used historically, but in most modern contexts the word za’atar is referring to a spice blend. The exact ingredients and proportions vary based on region and preferences, but there is one ingredient that is a common theme and sort of brings in the essence of za’atar. Sumac! Sumac is a dark red spice, with a sour, zesty, lemony flavor. I’ve collected sumac myself, to make sumac lemonade, since it grows wild around about where I live. In addition to sumac, za’atar also often has cumin, coriander, oregano, and sesame seeds. The combination has a whole host of flavors- toasty, nutty, bright, zesty, herbaceous and more. One thing that I really appreciate about za’atar, is it actually adds a little texture as well as flavor to your dish. The combination of the dried herbs and sesame seeds all add a little crumbly texture. Za’atar benefits from a little bit of heat- a super simple and delicious application is to toast it in some olive oil, and pour it over some homemade hummus. Za’atar can be found at Middle Eastern grocery stores and specialty spice stores, as well as at many of your every day supermarkets. You can also get some excellent blends like this one online.
What Are Pea Shoots?
Pea shoots, or pea tendrils, are one of my favorite vegetables ever. They are the young pea plants- stalks, leaves, twisting tendrils and all. They have the same delightful flavor as peapods, but have a softer texture with some crunch and cooks up a little bit like spinach. They can be enjoyed both raw and cooked. They are traditionally pretty seasonal, and only found in the late spring as farmers thinned our their pea plants. Lately I’ve noticed a shift though, and have been finding them in stores year-round. If you want, you can easily grow pea plants to eat the shoots and not for the pods- I’m actually considering doing so myself. As the plants age, they get fibrous and tough, so make sure to only eat the younger plants. Pea shoots are often found in Chinese cooking, and were introduced to the Pacific Northwest by Hmong immigrants. They have a similar nutritional profile to peapods, and are high in vitamins A, B-6, C, E and K, as well as folate, thiamin, and riboflavin.
Looking for Pea Recipes? Try one of these!
- Pea Tendril Vegan Pasta Salad with Orange Dressing
- 15-Minute Sesame Roasted Snap Peas
- Garlicky Lacto-Fermented Snap Peas Snack
How to Make Za’atar Pea Shoots
This is one of those super quick recipes, that you can throw together in no time and serve as a fresh, spring side to your meal. Pea shoots cook very quickly, so you’re going to want to get your garlic and ginger cooked before you start the shoots. You’re also going to want to mix up your sauce ahead of time- it’s a mix of za’atar, sesame oil, soy sauce, sugar, and water. You may also want to garnish with sesame seeds (I used black ones), but that can wait until the end. Start by cooking your garlic and ginger in a little bit of neutral flavored oil. You don’t want the oil to hot, as you don’t want your garlic to burn. Just hot enough to gently cook your garlic and ginger. Once it’s fragrant, you can throw in your pea tendrils and sauce and toss it all together. This will cook quickly. The pea shoots will soften and shrink down, just like spinach, and the sauce will start to steam off and reduce. Cook until there’s not a lot of moisture in the sauce, and the pea shoots have reduced in volume. Turn off the heat, and taste to season with salt and pepper. Transfer it into a pretty serving dish- you can garnish with sesame seeds now if you like!
Sauteed Za’atar Pea Shoots
Ingredients
- 3 cloves of garlic
- ½ inch chunk of ginger
- 4 oz. pea shoots
- 2 tsp. za’atar
- 2 tsp. sesame oil
- 1 tsp. soy sauce
- 1 tsp. sugar
- Vegetable oil, for cooking
- Salt and pepper, to taste
- Sesame seeds for garnish (optional)
Instructions
- Grate or mince the ginger and garlic. Chop the pea shoots into bite-sized pieces. Combine the za’atar, sesame oil, soy sauce, sugar and 1 tbsp. water in a jar and whisk to combine. Set aside.
- Heat a little vegetable oil in a skillet on medium heat. Add the garlic and ginger, and sauté for several minutes until soft and fragrant. Add the pea shoots and the prepared sauce. Mix everything around well. Cook for just a couple minutes while the pea shoots wilt and the excess water in the sauce evaporates. Season with salt and pepper to taste. Once there isn’t much liquid left, remove from the heat. Garnish with sesame seeds, if you like, and serve.
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