The first time I had pea sprouts was in a Chinese restaurant a few years ago. They were lightly sautéed and simply prepared with just a little bit of garlic and oil, but they were delicious. Unlike spinach, wilted pea sprouts don’t leave that dry-mouth feeling spinach sometimes does, and since they’re stemmy, they retain a magnificent bite when cooked. They’re my favorite vegetable right now, especially since I discovered I could buy a huge bag of them for just $1.50 at the Chinese supermarket. I’ve eaten them almost every day this week and still have more than half a bag left. I’ve wilted them for a quick side, put them in sandwiches, and—the winning recipe this week—tossed them in a salad with ripe peach slices, mini heirloom tomatoes, and Persian cucumbers for a refreshing first course.
Peach and Pea Sprouts Salad
Last modified: January 10, 2019