CSA box 2 June 11, 2013, 1 recipes

Asian Pork Lettuce Cups (with crispy Nevada Lettuce)

1 pound ground pork (you could sub any meat or skip the meat entirely)



101 Uses for Pea Shoots

Well, perhaps that number is somewhat less than 101.  But I have to say, I was so excited about the pea shoots this week, I may have startled Mark a bit when he handed me the share box and I saw them.  "YUM pea shoots!" (in a VERY LOUD voice) and perhaps a little girly squeal might have come out. 

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I love pea shoots very simply as greens in a salad or on a sandwich.  You might also want to top off a creamy pasta dish with a little garnish of pea shoots.  If you want to be selfish and have them all to yourself, a quick toss of lemon juice, a good fruity olive oil and a tiny bit of salt and pepper and you have a beautiful pea shoot salad.  If you want to stretch it a bit, add some fresh and very thinly shaved artichoke hearts to the mix.  Barring that, they also pair well with asparagus.    

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I would probably be OK if Bluebird Gardens had a "pea shoots only" share option...I love them that much.  But alas, their season is very limited so enjoy them while you can.  I think I'm having mine in a salad...or on a sandwich...  I simply can't decide.


1 lb pork or any meat or skip it entirely,

2 medium carrots, diced finely

1 medium sweet onion, diced finely  or  1 bunch of scallions, minced

2 cans water chestnuts, drained and diced finely

1/2 head of bok choy (including leaves), diced finely

1/2 cup Asian sweet chili sauce (could also use Hoisin sauce)
3 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger

Sriracha sauce (for heat), to taste
1/4 cup unsalted, roasted cashews (or peanuts), chopped (optional)

1/2 bunch cilantro, finely chopped

Leaves from 1 head of freshly harvested Nevada Lettuce (or other crisp lettuce)



In a large skillet, brown the meat.  Add the carrots, onion and the water chestnuts.  Cook over med-high heat, stirring occasionally.  Add the bok choy, sweet chili sauce, soy sauce, garlic and ginger.  Cook until the vegetables are done and the liquids are nearly evaporated.  Add Sriracha, if using.  Serve in lettuce "cups" or "shells" topped with cilantro and chopped nuts.