Wok-Tossed Pea Shoots
Flash-fried tender greens with garlic
Why This Recipe Works
Tender pea shoots provide a refreshing contrast to heavy curries and noodles. Leaving a little water on the leaves after washing helps them steam perfectly in the heat of the wok.
Instructions
Heat your oil in a wide wok over medium heat and swirl it to coat the bottom. Stir-fry the sliced garlic until it is just golden and fragrant, about 20 seconds, then remove the garlic with a slotted spoon to keep it from burning.
Crank the heat to high and add the pea shoots, chile, and rice wine. Stir-fry rapidly for about 1 minute; you want the leaves to wilt while the stems stay nice and crisp.
Toss the garlic back into the wok to coat the greens, season with salt, and serve immediately while the color is still vibrant.
Frequently Asked Questions
Can I freeze this recipe?
Best enjoyed immediately. Refrigeration not recommended.
