Wok-fried pea shoots show us how a brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax delicate pea shoots to tender, aromatic perfection.
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. Originally published December 1, 2009.–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
- Quick Glance
- 15 M
- 15 M
- Serves 4 to 6
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Recipe Testers Reviews
This fried pea shoots recipe was simple and very tasty; an excellent side dish for any Asian meal.
I picked up some pea tendrils at my local farmers market and was debating what to do with them. Then I stumbled upon this easy recipe and knew I had to make it. It was tasty and a cinch to make. Coincidentally, a friend had long ago loaned me this very cookbook, which has been collecting dust on my bookshelf, and I’m now looking forward to sitting down and going through it.