If you’re wondering what to do with pea shoots beyond tossing them in a salad, this quick, delicious 10-minute recipe is your answer. A simple sauté with thinly sliced garlic, bright lemon zest, and creamy goat cheese brings everything together for a fresh, restaurant-worthy side that’s as easy as it is impressive. Pair them with my miso mayo dipping sauce, a cozy bowl of homemade hamburger helper, or a savory pork adobo for a complete feast. Let’s get cooking!
Table of contents
Why You’ll Love These Pea Shoots
- Fresh + Flavorful – Pea shoots taste like spring in a bite: grassy, sweet, and tender. Garlic and lemon add punch, while goat cheese adds balance.
- Fast + Foolproof – Sautéed shoots cook in under 5 minutes. No blanching, no fuss done in just 10 minutes.
- Unexpectedly Luxe – A sprinkle of creamy chèvre takes this from simple side to total standout.
- Nutrient-Dense – These greens are rich in Vitamin C, A, and antioxidants, making them as healthy as they are tasty.
What Are Pea Shoots?
Pea shoots are young, tender vines of pea plants, with delicate stems, wispy leaves, and curly tendrils. You’ll find them at farmers’ markets or in the Asian produce section of grocery stores freshest in April and May. With a sweet, pea-like flavor, they’re packed with nutrients and cook down like spinach but taste much fresher.
Key Ingredients You’ll Need
Here’s what you need to make the best sautéed pea shoots recipe that’s anything but basic:
- Fresh pea shoots: Choose crisp, tender shoots, avoiding thick, leathery stems. Use them within a few days for the freshest, sweetest flavor.
- Soft, crumbled goat cheese – Use a mild, creamy cheese like Cypress Grove Humboldt Fog. Crumble it fresh—avoid pre-crumbled, which dries out quickly.
- Zest of lemon – Adds bright flavor without bitterness. Zest only the yellow skin with a microplane grater.
- Avocado oil – Adds a creamy, balanced flavor—perfect for pea pesto and other bright dishes. Use cold-pressed oil for the best taste, but any neutral oil works.
- Garlic cloves, thinly sliced – Thin slices keep the flavor mild and aromatic—no harsh bite! Let sliced garlic sit a minute to boost healthy allicin.
A full list of ingredients with amounts and substitutions are in the recipe card below.
Tip
Goat cheese tip: A fresh chèvre log is ideal—it melts gently into the greens, adding creamy, tangy richness without overpowering. It’s the flavor moment you didn’t know this dish needed.
Step-by-Step Instructions
Step 1: Crisp the Garlic:
Add avocado oil to a large skillet over medium heat. Once shimmering, add the sliced garlic. Cook, stirring often, until golden and crispy—about 2–3 minutes. Transfer garlic to a paper towel-lined plate using a slotted spoon.
Step 2: Wilt the Shoots:
Add the shoots and a pinch of salt to the same skillet with the garlic-infused oil. Use tongs to toss and cook for 2–3 minutes until wilted. Keep them bright green!
Step 3: Flavor Boost:
Turn off the heat. Drizzle in the sesame oil, add lemon zest, and toss to coat.
Step 4: Plate + Garnish:
Transfer to a serving plate. Top with crispy garlic and crumble goat cheese over the warm greens so it softens slightly. Finish with red pepper flakes or chili crisp if you like a little heat.
Make It Your Own
- No sesame oil? Swap in olive oil and finish with grated parmesan and cracked pepper.
- Add protein: Toss in cooked shrimp, grilled chicken, or tofu for a fuller meal.
- Make it a small bowl: Serve over rice with a jammy egg and extra garlic chips or as a side dish to my Crispy Buttermilk Fried Chicken Sandwich Recipe. You’re welcome.
How to Store Pea Shoots
To keep your sautéed pea shoots fresh, store them in an airtight container or zip-top bag once they’ve cooled. They’ll last in the fridge for 2-3 days. Don’t freeze them—the texture won’t hold up. For extra freshness, wrap them in a paper towel before storing.
FAQ About Pea Shoots
Nope! Microgreens are harvested earlier and are more delicate. Shoots are slightly heartier, making them ideal for cooking.
Yes! They’re great raw in salads, sandwiches, and grain bowls—but sautéing them takes the flavor to a whole new level.
Most microgreens can swap in for pea shoots! If you’re cooking them—like in a frittata or tossing them into hot pasta—try chopped spinach, arugula, or even kale. When it comes to storing, treat them like any other tender salad green.
Delicious Summer Vegetable Sides
Final Thoughts
If you’re not already obsessed with pea shoots, consider this your sign. These nutrient-packed greens get a flavor boost from crispy garlic, bright lemon zest, and creamy goat cheese—proof that simple can be extraordinary.
Pair them with my air fryer zucchini for a healthy crunch or alongside my General Tso’s chicken for a takeout-style meal at home. Need a sweet finish? My easy lemongrass cookies are the perfect citrusy treat. Until next time—eat beautifully, style boldly.
— Anthony
Stir-Fried Garlic Goat Cheese Pea Shoots Recipe
Ingredients
- 1 tbsp avocado oil , or any neutral oil)
- 3 count garlic cloves, thinly sliced
- 6 oz fresh pea shoots, washed and trimmed
- 1/2 tsp kosher salt
- 1 tsp toasted sesame oil
- 1 tsp zest of lemon, 1/2 lemon
- 2 tbsp soft goat cheese, Remove any rhine and look for a mild, creamy chèvre—avoid pre-crumbled
- 1 tsp Optional: red pepepr flakes, sesame seeds, to garnish
Instructions
- Step 1: Crisp the Garlic: Add avocado oil to a large skillet over medium heat. Once shimmering, add the sliced garlic. Cook, stirring often, until golden and crispy—about 2–3 minutes. Transfer garlic to a paper towel-lined plate using a slotted spoon.
- Step 2: Wilt the Shoots:Add the pea shoots and a pinch of salt in the same skillet with the garlic-infused oil. Use tongs to toss and cook for 2–3 minutes until wilted. Keep them bright green!
- Step 3: Flavor Boost:Turn off the heat. Drizzle in the sesame oil, add lemon zest, and toss to coat.
- Step 4: Plate + Garnish:Transfer to a serving plate. Top with crispy garlic and crumble goat cheese over the warm greens so it softens slightly. Finish with red pepper flakes or chili crisp if you like a little heat.
Notes
- Freshness matters: Pea shoots are delicate—use them within a few days of buying for the best flavor and texture. Avoid older shoots with thick stems, as they can be tough.
- Watch the garlic: Garlic can quickly go from golden to bitter. Keep an eye on it and pull it off the heat as soon as it’s golden and crispy.
- Zest carefully: Only use the yellow part of the lemon; the white pith underneath is bitter. A microplane zester makes quick work of this.
- Cheese swap: If you’re not into goat cheese, creamy feta or ricotta would be lovely here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loves! I absolutely love how quick and fresh this recipe is—it’s a perfect way to make the most of delicate pea shoots! The crispy garlic and creamy goat cheese are total game-changers. Can’t wait to pair this with some homemade pasta next time! Thanks for the inspiration – Ant