A brief fling in the wok is the perfect technique for cooking delicate pea shoots (sometimes called pea vines). Available at farmers markets and Asian markets (under the name dou miao at the latter), pea shoots should include a top pair of small leaves at the tip, delicate tendrils attached to the young stem, and a few larger leaves or blossoms. Select bright green, undamaged shoots. Pea shoots are often confused with pea sprouts, the whole baby pea plant. However, shoots and sprouts can be used interchangeably. Serve with a meat dish and freshly steamed rice.–Patricia Tanumihardja
LC Greens Galore Note
Author Pat Tanumihardja notes in her book that “this cooking method can be used for many vegetables, from bok choy to tatsoi to Chinese flowering cabbage (choy sum). For vegetables with thicker stems or ribs, separate the leaves and stems and add the stems first as they require a longer cooking time.” Okay, then. Sautéed greens all year round it is!
Wok-Fried Pea Shoots Recipe
- Quick Glance
- 15 M
- 15 M
- Makes 4 to 6 servings
- 1 pound pea shoots, rinsed and drained well
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced (1 tablespoon)
- 1/4 cup chicken stock, preferably homemade, or water
- 2 teaspoons soy sauce or fish sauce
- Sesame oil, for drizzling (optional)
- 1. Trim the ends of the pea shoots as well as any tough stems.
- 2. Heat a large wok or skillet over medium heat. Swirl in the oil and heat until it starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds. Increase the heat to high, throw in the pea shoots, and toss to coat evenly with the oil and garlic and keep tossing until the leaves are just barely wilted, 1 to 1 1/2 minutes.
- 3. Add the stock and soy sauce and toss until the liquid has reduced to a few tablespoons and the shoots are tender and bright green, another 1 to 2 minutes. Drizzle with sesame oil and serve immediately.
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Wok-Fried Pea Shoots Recipe © 2009 Patricia Tanumihardja. Photo © 2009 Lara Ferroni. All rights reserved.
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