Stir fried pumpkin shoots have a great a crunchy texture with a mild flavor.
I often wonder if people know what to do with all the various shoots that you find at farmer's markets like pumpkin, pea, chayote or bitter melon. Asian cuisines seem to revel in these shoots, but they're non-existent in western cuisine.
For a dollar a bundle at my farmers market, I can make a great stir fried that costs $8 to $10 in a restaurant. The catch is that it requires time to prepare the shoots. The fuzz along the stems and tendrils need to be removed. I used to impatiently rush the task, but now I look forward to it, liking the meditative act of peeling away the fuzzy skin. Then I keep the shoots in the refrigerator, ready for a quick meal during the week.
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