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!


Stir-fried snow pea leaves

IMG_2691.JPGAdapted from The Woks of Life and Viet World Kitchen

1 lb snow pea leaves
3 tablespoons duck fat or canola or peanut oil
3-5 cloves of finely chopped fresh garlic (depending on how much you like)
½ teaspoon salt (or to taste)
¼ teaspoon white pepper
1 teaspoon sesame oil
a bit of chicken stock, or warm water if you have not
1 teaspoon cornstarch
oyster sauce

Oil the wok, season it with some salt. Add garlic and ginger to the wok on medium-high. Stir fry the greens rapidly, not allowing any to burn, but just to wilt. Flavor with a few splashes of stock if you have on hand. Mix the pepper, sesame oil, more stock, and cornstarch until you have a nice slurry. Pour this into the wok, coat the leaves, then cover for a couple of minutes, to evaporate and thicken the sauce. Plate the greens and top with oyster sauce. Serve hot.


P.S. Same vegetable as my Garlic pea shoots post.

Chinese snow pea stir-fry

Adapted from The Woks of Life

For the protein marinade:
protein of your choice
light soy sauce

chicken stock or water
spoon of cornstarch
200 g snow peas, trimmed and washed
glug of oil
3 cloves garlic, minced
1 glug of shaoxing wine
spoon of light soy
1 teaspoon oyster sauce
dash of sesame oil
pinch of salt
Fresh ground white pepper
Pinch of sugar