Pea Sprout (Pea shoot) Soup
Pea Sprout (Pea shoot) Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, pea sprout (pea shoot) soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Pea Sprout (Pea shoot) Soup is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Pea Sprout (Pea shoot) Soup is something that I’ve loved my whole life.

Pea shoots and tendrils begin to show up at farmers markets in late June. Pea shoots are the tiny, tender leaves and vines of young pea plants. If you are unable to find pea shoots (sometimes available in Asian grocery stores), substitute chopped baby spinach.

To begin with this particular recipe, we must prepare a few ingredients. You can have pea sprout (pea shoot) soup using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Pea Sprout (Pea shoot) Soup:
  1. Get 100 g minced pork
  2. Get 1 bundle of pea sprouts (pea shoots)
  3. Make ready 2 heads of shallots
  4. Make ready 3 teaspoons fish sauce
  5. Take 1 teaspoon black pepper
  6. Take some cooking oil
  7. Make ready some salt and seasoning powder

Pea Sprouts are the larger shoots that start to produce leaves, opposed to the pea itself, like alfalfa sprouts or mustard cress. Ingredients: Half a cup of broken jasmine rice; A cup of dried organic peas (sprouted in advance) Fresh pea sprouts (If you can't get these, you can use mustard cress, water cress or even alfalfa sprouts.) Instead of an ordinary split pea soup try sprouting your peas to make a savory, healthy, vegetarian alternative. Peas are very easy to sprout. You can follow the same instructions for sprouting mung beans.

Steps to make Pea Sprout (Pea shoot) Soup:
  1. Season minced pork with fish sauce and black pepper.
  2. Rinse the pea sprouts thoroughly.
  3. Peel and cut shallots into thin slices.
  4. Put 2 teaspoons of cooking oil on a frying pan and sliced shallots to fry. Do not fry well as the shallots will be easily burnt when adding and tossing the pork.
  5. When there is sizzle and the shallots become hot, add minced pork and toss well until fully cooked.
  6. Add a bowl of water and bring to the boil
  7. When the water boils, add the pea sprouts.
  8. Pea sprouts are quickly cooked through, so add them in and flip them over, when the water boils, done! Taste to check the flavour and season with salt, seasoning powder and fish sauce if desired.
  9. Pour all into a serving bowl if you want to eat immediately. If not, remove pea sprouts and meat leaving the liquid in pan, when ready to serve add the liquid later.
  10. This cooking method can be applied for Vietnamese katuk (sweet leaf), bok choy (Chinese cabbage)…

After the dried peas soak for a day, they will become live food - doubling in both size and nutrition. Pea shoots are primarily grown from the pea species Pisum sativum, specifically of the cultivar groups arvense, saccharatu or macrocarpon, referred to as field pea, snow pea or sugar snap pea. It is important to avoid using other pea species especially coming from the Genus Lathyrus, which may include Lathyrus sativus, L. cicera and L. clymenum. These types contain a toxin called lathyrogen. Rinse the pea shoots thoroughly in cold water twice, lightly drain.

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