“Even the darkest of night will end and the sun will rise. –Victor Hugo

“Even the darkest of night will end and the sun will rise. –Victor Hugo

I have seen pea shoots before, but always as garnish. Pea shoots come from the pea plant, usually the snow or sugar snap pea varieties. They are harvested as young 2-to-6-inch shoots, including two to four leaf pairs and the immature tendrils. They may also include small flower buds. Pea shoots have a subtle pea flavor and a light and crunchy texture. I wondered how to use them outside of garnish. Google suggested “Pea shoots can be used fresh in salads, which is gaining in popularity, or traditionally in stir-fry, as with many Asian cuisines” I decided the best way to utilize this ingredient would be raw in a salad. I felt in adding the delicate leaves to a stir fry they would lose their snap and crunch. Have you come across Pea Shoots? If so, how have you utilized them in cooking?

Trust your own instinct. Your mistakes might as well be your own, instead of someone else’s. Billy Wilder.

Positively Purging-I welcome your feedbacks in the comments and your likes and passing the real life wisdom on to others as I embark on this new venture of “positively purging“, as I know each of these pieces represents something…
