Stirfry Pea Shoots with Garlic (蒜蓉炒豆苗)
Be warned! Pea shoots require A LOT of prep work! Prior to this, I’ve always only ordered pea shoots at restaurants because mum never made it at home claiming it to be too laborious. It has probably become my favourite veggie because of this artificial luxury experience. Curious to see if what she said is indeed the case, I decided to give it a try after seeing some fresh bunches at the supermarket for about $1.70 per bunch, which is quite reasonable! Well, let’s just say, these veggies will be kept for special occasions!!
Pea shoots behave a lot like spinach in that when sautéed, a large volume dwindles down to very little on a plate. However, the taste has more bite, is less mushy, and less grassy. All the work comes from pinching off the little tendrils and thicker stalk. Don’t say I didn’t warn you!
- 2 large bunches of pea shoots
- 3 cloves garlic, minced
- Sprinkle of sugar
- Salt to taste
- Wash the veggies then pinch off the curly tendrils and any tougher stalks.
- On high heat, heat up some oil in a wok and briefly fry the garlic until fragrant.
- Add in the pea shoots, sugar, and salt to taste. Stir until thoroughly mixed and wilted.