Pea Shoots Stir-fried With Garlic |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 2 |
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This recipe is very slightly adapted from one of my all-time favorite cookbooks, Asian Vegetables by Sara Deseran. My change: I found the sauce a little weak on flavor, so I upped the flavoring amounts. NOTE: There seems to be some interchangeable-naming confusion out there between pea shoots and pea sprouts. Read more . The dish in the photo was made with small, sprout-like shoots, and the recipe should work with any type of pea shoot or sprout, and would work with something like baby spinach as well. Ingredients:
2 t. shaoxing rice wine (cooking sherry is a fine substitute) |
1/4 c. broth |
3 t. soy sauce |
1/4 t. sugar |
2 t. canola oil |
2 t. garlic, finely chopped |
1 lb. pea shoots |
2 t. cornstarch, dissolved in 4 t. water |
Directions:
1. In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.
2. In a wok or large, deep skillet over medium-high heat, heat the oil.
3. Add the garlic and stir-fry until fragrant, about 15 seconds.
4. Add the pea shoots and toss to coat with oil and garlic.
5. Raise heat to high and add sauce mixture.
6. Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.
7. Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost glazed look.
8. Serve at once.
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