Stir-fried pea shoots with garlic

Adapted from The Woks of Life and Omnivore’s Cookbook

Ingredients:

  • 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

Directions:

  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!

-Jessica

Stir-fried snow pea leaves

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

Ingredients:
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

Directions:
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.

~Jessica

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
cornstarch
light soy sauce
oil

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

~Jessica