Sauteed pea shoots with garlic is a very popular Chinese vegetable dish. It does require some more work than other vegetables, but it is well worth it!
Sauteed Pea Shoots with Garlic
Course: Lunch, DinnerCuisine: ChineseDifficulty: ModerateServings
4
servingsPrep time
30
minutesCooking time
10
minutesCalories
98
kcalTotal time
40
minutesCooking tender and delicious pea shoots requires some preparation time to ensure only fresh and crispy parts are sauteed.
Ingredients
1 pound snow pea shoots
2 tablespoons olive oil
6 cloves of garlic
1 tablespoon Shaoxing rice wine
Salt to taste
Directions
- Place pea shoots in a large bowl. You will need to work with each stem at a time. Pea shoots that will be tender to eat are easy to snap apart when fresh. You can tell if it will be tender when the stem breaks if you try to bend it in half. If the stem does not break, then cut or tear that part off and discard it.
- Go through the entire stem and separate the pea shoot stem into individual leaf sections and discard the small tip at the end of the stem. A good rule of thumb is, if you can’t break the stem apart with your finger nails, then you won’t be able to chew it easily when its cooked.
- After you have separated all of the stems into individual leaves, wash the pea shoots and strain them. Peel the garlic cloves and cut them in half.
- Bring your wok to medium-high heat and add the olive oil. Wait for the oil to heat and then add the garlic. Stir fry for a minute and then add the pea shoots. Add the Shaoxing rice wine and cover to steam for a couple minutes.
- Stir fry a few times until all the leaves wilt and turn into a bright dark green color. Sprinkle salt to desired taste and stir fry a little more. Scoop onto plate and serve.
