It’s best to use a cast iron pan for this recipe.
Peavines tend to be difficult to measure. They’re kind of everywhere. Instead, take your peavines, fluff them up a bit and hold them in your hands. Is the bundle about the size of a basket ball? Excellent, that’s the measurement we’re using.
Peavines vines tend to get a bit chewy and this texture isn’t for everyone. We address this issue in different ways for different dinner guests – see the notes for more on that.
Simply pick the leaves off of the lower vines and discard the tough stems.
1 Basket ball size of peavines
1 cup chicken broth
2 Tbsp Amino acids
1 Tbsp sesame oil
1 Tbsp chive, chopped
Salt and pepper to taste
What to do:
Heat the stock to a boil
Heat a skillet to hot. Add pea vines when the skillet is too hot to touch.
Add amino acids and stir with alacrity
Take the skillet off of the heat
Add broth and toss vines.
Drizzle sesame oil.
Garnish with chopped chives.
Can’t tell if the stem is too tough to eat? Squeeze it between your fingers. If it’s markedly hollow, pick the leaves and discard.
If picking the leaves off of the stem is too time consuming, chop the peavines into bite-sized lengths and cook per the instructions above.
Another tact is to use the peavines as a garnish. In that case, strain the peavines after cooking them and place them in the food processor. It’s a perfect topping for fish, meat and rice.
The leaves, once they hit the skillet, will wilt and shrink remarkably – high heat and the peavines want to kiss like ladies who lunch.
Instead of using broth, you can always use a low alcohol white wine (vino verde would work well) and skip the sesame oil.