Asian Trout & Pea Vine Salad

I get weekly sale flyer e-mails and sometimes browse through them to find any exciting ingredients to plan a meal around. Today, I discovered Pea Shoots-they were on sale for $3.49 a package. I've never had them but they sounded interesting so I looked around online for a recipe. I found a recipe from the Washington State University Cooperative Extension (can't find the link now) that sounded really good. The best thing about these pea shoots is the nutritional content-they are extremely nutritious and full of antioxidants! They were delicious! They don't taste like much at first but then you get a bit of a fresh pea taste. So good-I will definitely be having these again.

Then, I had to figure out what to pair them up with. There was also a deal on trout-I LOVE trout. It was $5.99 a pound which I figured was a pretty good deal. I ended up getting a pound and a half and it was way more than enough for us. I looked for a recipe and found a perfect match, Asian Trout, on www.allrecipes.com

What a fabulous meal!

Pea Vine Salad

Ingredients:
1 package Pea Vines, rinsed
1/4 lb. Snow Peas
2 T Light Soy Sauce (I used Tamari)
2 T Rice Vinegar
2 tsp. Toasted Sesame Oil
1 tsp. Sugar
1/4 tsp. Hot Chili Oil

Directions:
Wilt the pea vines; drain on paper towels. Fluff and separate the leaves as much as possible.
Cut the snow peas on the diagonal into thirds. Place in boiling water for 1 minute. Drain, rinse with cold water and pat dry. Whisk together liquids and sugar. Toss the pea vines with the dressing.

This recipe also called for toasted sesame seeds, but I forgot them! This salad is incredible.

Asian Trout

Ingredients:
4 Boneless Trout Filets
2 tsp. Soy Sauce (I used Tamari)
1 tsp. White Sugar
1 tsp. Olive Oil
1 tsp. Minced Garlic
1 tsp. Minced Ginger
4 Large Green Onions, chopped
Salt & Pepper to taste

Directions:
Rub trout fillets with soy sauce. Season with salt, pepper and sugar; set aside.
Heat olive oil in a large skillet over medium-high heat. Add garlic, ginger and green onions; cook and stir until golden brown. Add trout fillets and cook until browned and crispy, about 3 minutes. Turn fillets over, and continue cooking until the fish flakes easily with a fork, about 3 minutes more. DELICIOUS!

Rice Noodle Stirfry

We had a box of Thai Kitchen Rice Noodles, so I looked at the back of the box and found a recipe that sounded great! It was very, very simple and tasted great! Of course, I threw out the box and don't have the exact recipe now, but it was pretty simple.

Stir Fry Rice Noodles

Ingredients:

1 Box Thai Kitchen Noodles, cooked according to package directions

2 Chicken Breasts, very thinly sliced

6-8 Stalks Asparagus, chopped

1 Red Onion, diced

3-4 Green Onions, chopped

1 Green Bell Pepper, chopped

2 T Olive Oil

1 T Sesame Oil

2 T Soy Sauce (I used Tamari)

1 T Fish Oil

In a large skillet or wok, heat olive oil on high. Add chicken and veggies and cook until chicken is cooked through. Add the cooked noodles along with the oils and mix until all combined and heated through. Enjoy! How is that for easy??!