- 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
- 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).
- 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.
- 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!