Pea Shoots And Chicken In Garlic Sauce Recipes

Steps:

• In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

Steps:

• 1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
• 2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
• 3. Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
• 4. Make the chicken: Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
• 5. Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.
• 6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
• 7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
• 8. Make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
• 9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
• 10. Assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.

Steps:

• In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.
• Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.
• Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.
• Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.