Cook with Pea shoots
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Wide shallow braiser — casseroles, gratins, paella-style dishes
Small enameled saucepan — warming sauces, melting butter, reheating
Avant-garde cocktails from Alinea's bar — molecular mixology
Avant-garde cocktails from Alinea's bar — molecular mixology
About
Pea shoots have long been prominent in Asian cuisine, but they're one of the newer ingredients showing up in U.S. farmer's markets.Their soft leaves, curly-cue tendrils and watery stems hold the promise of spring peas to come. But even better than that, they hold the flavor of them, too.And one of the reasons home cooks are taking to them (apart from their flavor) is because they're rich in nutrients.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds