Peas, Shoots and Leaves

Jun 02, 2023

By Esther Boateng

Get ready for Summer with this light and leafy stir fry meal. Prepare your peas in advance and mix them together with your choice of broccoli sprouts, bean sprouts, or bamboo shoots, some salad leaves, and season with all-purpose organ-based seasoning, Threefold Blend Powder (Savory), Pepper Salt, and the protein of your choice, if desired. Fancy shredded bok choy or green cabbage instead of salad leaves? If so, thinly slice your choice of vegetables and cook them at the same time as the peas and sprouts. If you prefer to keep things simple, enjoy your stir fry on a bed of salad leaves such as arugula or gem lettuce; maybe add strips of grilled chicken and garnish with a drizzle of black sesame seed oil.

Peas, Shoots and Leaves

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Servings

2

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Ingredients

1 cup Dr. Cowan’s Garden Organic Sea Island Red peas, soaked and cooked
3-4 cups salad leaves, washed
2 Tbsp. A2/A2 Pasture Certified Ghee
2 cups broccoli sprouts/bean sprouts/bamboo shoots
2 cups mushrooms (optional)
2 Tbsp. Dr. Cowan’s Garden Pluck All Purpose Organ-Based Seasoning
1 tsp. Dr. Cowan’s Garden Threefold Blend Powder (Savory)
Dr Cowan’s Garden Pepper Salt, to taste
2-3 Tbsp. Dr. Cowan’s Garden Black Sesame Seed Oil

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Directions

Measure 1 cup of peas and cook according to package instructions.
Wash and prepare salad leaves and set aside.
Heat ghee in a wok or pan.
Add your choice of vegetables and seasoning to a heated wok or pan, and sauté for a few minutes until tender.
Add cooked peas and stir.
Do a taste test and add additional seasoning if necessary.
Mix well and serve on a bed of salad leaves.
Drizzle with black sesame seed oil and enjoy.

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