Pea shoots are the delicate leaves at the top of pea plants. They are particularly good when stir-fried simply with a little oil and garlic. If unavailable, spinach or any other leafy green may be substituted.
Ingredients: (Serves 6)
- 350 g (12 oz) pea shoots
- 1 teaspoon oil
- 2 garlic cloves, finely chopped
- 1½ tablespoons Shaoxing rice wine
- ¼ teaspoon salt
Method:
Trim the tough stems and wilted leaves from the pea shoots. Wash well and dry thoroughly.
Heat a wok over high heat, add the oil and heat until very hot. Add the pea shoots and garlic and toss lightly for 20 seconds, then add the rice wine and salt, and stir-fry for 1 minute, or until the shoots are slightly wilted, but still bright green.
Transfer to a platter, leaving behind most of the liquid. Serve hot, at room temperature, or cold.
Summary
Recipe Name
Flash-Cooked Pea Shoots with Garlic Recipe
Published On
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