Snow Pea Shoots Poached in Chicken Stock


Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in

By Eileen Yin-Fei Lo

Published 2009

  • About

Snow pea shoots were a delicacy in China, long before they were “discovered” by chefs in the West and subjected to all manner of unsuitable preparation. In Chinese and Asian markets, these tender shoots with their delicate tendrils have been available for years, and traditionally they were cooked with only garlic. Their pods, the more familiar snow peas, are usually included in stir-fries. I have found that the best way to prepare these slender shoots is to poach them.