Stir-Fried Pea Shoots with Garlic - Tender crisp stir-fried pea shoots with plenty of aromatics to create a mouth-watering dish that you can’t stop eating. The post includes all the notes and tips to walk you through the process step-by-step to create a restaurant-style result. {Vegan, Gluten-Free adaptable}
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Stir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)

Tender crisp stir-fried pea shoots with plenty of aromatics to create a mouth-watering dish that you can’t stop eating. The post includes all the notes and tips to walk you through the process step-by-step to create a restaurant-style result. {Vegan, Gluten-Free adaptable}Use dry sherry instead of Shaoxing wine for a gluten-free dish.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Side
Cuisine: Chinese
Keyword: restaurant-style
Servings: 2 to 4 servings
Calories: 77kcal
Author: Maggie Zhu

Ingredients

  • 1 and 1/2 tablespoons peanut oil vegetable oil (*Footnote 1)
  • 3 cloves garlic
  • 1 teaspoon ginger , minced
  • 1/2 lb (225 grams) snow pea shoots (*Footnote 2)
  • 1/2 tablespoon Shaoxing wine (or chicken stock)
  • 1/4 teaspoon salt (*Footnote 3)

Instructions

  • If time allows, snip the tough ends off the pea shoots to yield the best result - transfer the pea shoots onto your working surface. Work on them one stem at a time. Use your finger to feel the ends. The pea shoot stem should be crisp and break apart easily. Snip off and discard any part that feels tough, meaning if you bend it and it doesn’t break. If the pea shoot is too long, break it in two so it’s easier to bite.
  • Once you’ve done the first step, rinse the pea shoots with running water and gently rub with your fingers to remove any dirt. Drain and set aside. Note, it’s OK if the pea shoots are not completely dry.
  • Heat the oil in a wok (or large carbon steel pan, or nonstick pan) over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
  • Add the snow pea shoots. Fold with your spatula to coat well with oil. Pour in Shaoxing wine and sprinkle with salt. Stir a few more times to mix well, until the pea shoots are just withered. The whole process should take a minute or so. Immediately transfer everything to a plate.
  • Serve hot as a side.

Notes

  1. The prescribed amount of oil yields a restaurant-style result. You can reduce the oil to 1 tablespoon and still yield a good result.
  2. When you shop for pea shoots, try to find the type with bigger and fatter stems, so the result will be tenderer.
  3. The original 1/4 teaspoon of salt yields a restaurant-style result. Reduce the salt to 1/8 teaspoon for a low-sodium dish. The dish will remain tasty.

Nutrition

Serving: 4g | Calories: 77kcal | Carbohydrates: 6.8g | Protein: 1.8g | Fat: 5.1g | Saturated Fat: 0.9g | Sodium: 164mg | Potassium: 15mg | Fiber: 1.7g | Sugar: 2.2g | Calcium: 20mg | Iron: 0.9mg