Stir-fried pea shoots with garlic

Adapted from The Woks of Life and Omnivore’s Cookbook


  • 1 pound snow pea leaves (450g, picked, thoroughly washed clean)
  • 3-4 tbsp peanut oil (vegetable oil if unavailable)
  • 3-5 cloves garlic (finely chopped)
  • 1/2 tablespoon Shaoxing wine (or chicken stock)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp. ginger, minced


  1. Make sure your pea leaves are thoroughly washed and picked through for tough stems (snip the tough ends — if you bend it and it doesn’t break — off the pea shoots).
  2. Heat the oil in a large wok over high heat. Add the garlic and ginger. Stir for a couple of seconds to release the aroma.
  3. Add the snow pea leaves. Stir-fry for 20 seconds, keeping the vegetables constantly moving, coating with oil. Add the salt, white pepper, Shaoxing wing, and sesame oil. Continue stir-frying until the vegetables are completely wilted but still vibrant green. The whole process should take a minute or so! Serve hot.

(蒜蓉炒豆苗). I love pea leaf shoots, but you can only find them in Asian groceries, and they’re among the pricier of dishes at restaurants. Nom nom nom. These veggies I selected for Lunar New Year greens!