This post is sponsored by San Miguel Produce. We've teamed up with Jade Asian Greens, who provided the vegetables, to bring you an Asian-style omelet packed with green goodness.
I have such a crush on snow pea shoots (dau miu) that I want to talk about them again here. A few weeks ago, I wrote about a tofu scramble recipe that features these greens, and today I have an egg recipe that also effectively packs in the veggie goodness.
As mentioned in previous posts, I've been developing recipes for the Jade Asian Greens website. When I presented these two snow pea shoot recipes for them to choose, we loved them so much that we decided to share both of them. Hurray for plant power!
Believe me, there are good reasons for us to be eating and cooking with snow pea shoots. First of all, shoots, baby! These beautiful baby greens of the snow pea plant are so tender with a delicate flavor that has been described as "a cross between peas and spinach with a hint of watercress". The leaves, stems, and tendrils can all be eaten either raw or lightly cooked.
What's more, snow pea shoots are low in calories, high in fiber, and contain the antioxidants and phytonutrients needed for anti-inflammatory support. Plus, they are an excellent source of vitamin A, C, and K. They are so versatile that it's really easy to include them in your diet to enjoy all these benefits.
Snow pea shoots can be used in any recipe that calls for a mild green like lettuce or spinach. Toss them in your salad, throw them into your wraps, rolls, and sandwiches, or stir fry them quickly with garlic. As they are so easy to work with, I like the idea of sneaking them into classic recipes like stir-fried noodles, shakshuka, and this omelet. For a vegan option (or if you just really love tofu), try adding them to tofu scramble.
This omelet, known as 'foo yung tan' in Cantonese, is a classic Asian favorite and appears frequently on the table during family-style dinners. It's a breeze to make and different fillings can be included. In addition to the green goodness of snow pea shoots, I also put in onion slices, julienned carrots, and a tiny bit of red chili for flavor, texture, and color.
Some Chinese restaurants serve egg foo yung with a starchy brown sauce but I personally prefer just a light chili soy sauce dip. That and with some warm rice, this is my version of simple and humble comfort food that really hits the spot.
I loved knowing that these snow pea shoots came to me farm-fresh from Jade Asian Greens and I really appreciated the convenience of having them pre-washed. Did you know that Jade Asian Greens is the first packaged and ready-to-use fresh Asian greens on the market since 2008? A part of San Miguel Produce, a sustainable family-owned farm in Oxnard in Southern California, they grow, harvest, process, and ship their own vegetables.
At Jade Asian Greens, vegetables are harvested daily, washed, cut, and packed in special high-tech breathable bags to maximise freshness. They lasted a long time in my refrigerator and I even managed to freeze unopened bags for future use with no problems. It's true that not all leafy greens freeze well but frozen snow pea shoots worked just fine in the two recipes I shared on Jade Asian Greens website. You can find Jade Asian Greens in the produce section of your supermarket.
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