Wok-Fried Pea Shoots

by Patricia Tanumihardja
from The Asian Grandmother’s Cookbook
(Sasquatch Books, 2009)
Makes 4 to 6 servings as part of a multicourse family-style meal

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), they should include a top pair of small leaves (the tip), delicate tendrils attached to the young stem, and a few larger leaves or blossoms. Select bright green, undamaged shoots.—Patricia Tanumihardja

convert Ingredients
1 pound pea shoots, rinsed and drained well
2 tablespoons vegetable oil
3 cloves garlic, minced (1 tablespoon)
1/4 cup chicken stock or water
2 teaspoons soy sauce or fish sauce
Sesame oil for drizzling (optional)

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Method
1. Trim the pea shoots and remove any tough stems.

2. Preheat a large wok or skillet over medium heat. Swirl in the oil and heat until it becomes runny and starts to shimmer. Add the garlic and cook until fragrant, 15 to 30 seconds. Raise the heat to high, throw in the pea shoots, and toss to coat evenly with the oil and garlic until the leaves are just wilted, 1 to 1 1/2 minutes.

2. 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 with a meat dish and freshly steamed rice.

Pat’s Notes: Pea shoots are often confused with pea sprouts, the whole baby pea plant. However, shoots and sprouts can be used interchangeably.

This 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.

Recipe © 2009 Patricia Tanumihardja. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.