Wok-Fried Pea Shoots
A brief fling in the wok is the perfect technique for cooking delicate pea shoots (sometimes called pea vines). Available at farmers markets and Asian markets (under the name dou miao), they should include a top pair of small leaves (the tip), delicate tendrils attached to the young stem, and a few larger leaves or blossoms. Select bright green, undamaged shoots.
Time: 10 minutes
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 1 pound pea shoots, rinsed and drained well
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced (1 tablespoon)
- ¼ cup chicken stock (recipe on page 42) or water
- 2 teaspoons soy sauce or fish sauce
- Sesame oil for drizzling (optional)
Instructions
1 Prepare the Pea Shoots:
- Trim the pea shoots and remove any tough stems.
2 Cooking Process:
- Preheat a large wok or skillet over medium heat. Swirl in the oil and heat until it becomes runny and starts to shimmer.
- Add the garlic and cook until fragrant, 15 to 30 seconds.
- Raise the heat to high, throw in the pea shoots, and toss to coat evenly with the oil and garlic until the leaves are just wilted, 1 to 1½ minutes.
- Add the stock and soy sauce and toss until the liquid has reduced to a few tablespoons and the shoots are tender and bright green, another 1 to 2 minutes.
3 Finish and Serve:
- Drizzle with sesame oil (optional).
- Serve immediately with a meat dish and freshly steamed rice.
Pat’s Notes
- Pea shoots are often confused with pea sprouts, the whole baby pea plant. However, shoots and sprouts can be used interchangeably.
- This method can be used for many vegetables, from bok choy to tatsoi to Chinese flowering cabbage (choy sum). For vegetables with thicker stems or ribs, separate the leaves and stems and add the stems first as they require a longer cooking time.
