I can do mad damage if I am in the right store.
Not a clothing store, not an electronic store, not even a bicycle store…. Food-related? Yuppers!
Kalustyan’s, oh yes.
Sometimes it isn’t as bad for local stores, since I tell myself I can always go back next week. That’s my inner monologue trying to talk some sense into me. Sometimes it works. Other times not.
Last week, I went to T&T. I hadn’t been in a while, since it isn’t close by and I am not (currently) biking (snow! grr!).
Watercress, 2 bunches for 88 cents. That was the plan. Maybe some mushrooms.
I came back with watercress, shiitake mushrooms, enoki mushrooms (love them! on sale!), snow peas (love them!), soy milk (new kind to try!), mango nectar (I have plans!) and a new, mystery ingredient: pea shoots or dou miao (unlike Chinatown, T&T actually labels its produce, hehe).
They were so fresh, and even though I had never heard of them, I figured a new green in my life couldn’t hurt.
In fact, I think the pea shoots were a wonderful discovery: my new favourite green. They are sweet, just like baby spinach (it has been usurped as my previous favourite green), with a hint of sweet pea taste. The leaves/tendrils are soft and silky yet the crunch comes from the stalks. I love that body. A welcome taste of spring amongst this never-ending winter. (Aside, before spring pea season comes pea shoot season!!)
I tossed the pea shoots into this Moroccan Barley Salad, inspired from the Moroccan Barley-Spinach Toss in Radiant Health, Inner Wealth (Tess has posted a version with quinoa here). In my version, barley is toasted, then cooked and mixed with a light, fresh dressing made of fresh orange and lime juices, cinnamon, cumin and green onions. I also topped it with sprouted buckwheat. The barley salad is cinnamon-heavy with a lightness brought from the citrus juices. It isn’t that sweet with the agave because I used currants (not raisins). The sweetness comes from your greens. In my case, pea shoots! For leftovers (not photographed, sorry!), I added even more pea shoots, so this was more of a pea shoots and barley salad, and I was in heaven.
Pea shoots, as it turns out, are the young leaves from the sprouting pea plant. The early shoots and tendrils can be harvested numerous times (it will eventually become bitter as it ages) until the plant produces peas. While they are uber pricey at places like Toronto Sprouts at the St Lawrence Market (over $4 for 125g), I thought they were reasonably priced at T&T ($11/kg or $2 for a large container).
However, it would be even cheaper to grow your own (I hope! In my garden to be!) and I picked up some dried green peas from Rube’s Rice ($0.95/lb) to see if I could grow them at home (I am really encouraged by Shauna’s post!).
In short, scour your Asian grocery stores for this delicacy! Or grow it yourself!
This is being submitted to this week’s Weekend Herb Blogging, hosted by Susan from The Well-Seasoned Cook.
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