📝 About This Recipe
This vibrant stir-fry celebrates the delicate, tendril-filled beauty of young pea shoots, a seasonal delicacy prized in Cantonese cuisine for their sweet, grassy flavor and tender-crisp texture. By using a high-heat flash-searing technique, we preserve the vibrant chlorophyll and snap of the greens while infusing them with an aromatic 'wok hei' or breath of the wok. Finished with a savory-sweet glaze and crunchy golden garlic, this dish transforms a humble plant protein source into a sophisticated, nutrient-dense masterpiece.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Pea Shoots (tough ends trimmed, washed and thoroughly dried)
- 2 tablespoons Grapeseed or Peanut Oil (high smoke point oil is essential)
- 5 pieces Garlic Cloves (thinly sliced into chips)
- 1 inch Fresh Ginger (peeled and julienned into matchsticks)
The Stir-Fry Sauce
- 1 tablespoon Light Soy Sauce (adds salt and umami)
- 1 tablespoon Shaoxing Rice Wine (dry sherry can be substituted)
- 1 teaspoon Vegetarian Mushroom Oyster Sauce (for depth and silkiness)
- 1/2 teaspoon Toasted Sesame Oil (added for aroma)
- 1/4 teaspoon Granulated Sugar (to balance the bitterness)
- 1/8 teaspoon White Pepper (ground)
Garnish and Finish
- 1 teaspoon Toasted White Sesame Seeds
- 1/4 teaspoon Red Chili Flakes (optional, for a hint of heat)
- 1 pinch Sea Salt (to taste)
👨🍳 Instructions
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1
Begin by meticulously sorting through your pea shoots. Pinch off any woody, thick stems at the bottom, keeping the tender leaves and delicate curly tendrils. Rinse them in a large bowl of cold water.
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2
Dry the pea shoots completely using a salad spinner or by patting them gently with clean kitchen towels. This is crucial; wet greens will steam rather than sear, losing their vibrant color and texture.
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3
In a small ramekin, whisk together the light soy sauce, Shaoxing wine, mushroom oyster sauce, sugar, and white pepper until the sugar is dissolved. Set this 'stir-fry juice' aside.
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4
Place your wok or a large heavy-bottomed cast iron skillet over medium-low heat. Add 1 tablespoon of the oil and the sliced garlic chips.
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5
Slowly toast the garlic chips for 2-3 minutes, stirring constantly, until they are a uniform golden brown. Immediately remove them with a slotted spoon and drain on a paper towel. Sprinkle with a tiny pinch of salt.
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6
Increase the heat to high. You want the wok to be just beginning to smoke before you proceed. This high heat is the secret to a professional-grade stir-fry.
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7
Add the remaining tablespoon of oil to the hot wok and swirl it to coat the sides. Toss in the julienned ginger and let it sizzle for exactly 10 seconds until fragrant.
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8
Add the pea shoots all at once. It will look like a mountain of greens, but they will wilt down significantly. Use a wok spatula or long tongs to toss them vigorously.
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9
Stir-fry for about 60 to 90 seconds. The goal is for the greens to turn a bright, translucent emerald green while still retaining a crunch in the stems.
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10
Pour the prepared sauce mixture around the edges of the wok rather than directly on the greens. This allows the sauce to caramelize slightly before hitting the vegetables.
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11
Give everything 2-3 quick, high-energy tosses to ensure every leaf is glazed in the sauce. The liquid should reduce almost instantly.
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12
Turn off the heat. Drizzle the toasted sesame oil over the top and give one final toss.
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13
Transfer the pea shoots immediately to a warmed serving platter. Do not leave them in the hot wok, or they will overcook and turn yellow.
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14
Garnish generously with the reserved crispy garlic chips, toasted sesame seeds, and chili flakes if using.
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15
Serve immediately while the dish is piping hot and the garlic is still crunchy.
💡 Chef's Tips
Always dry your greens thoroughly; any excess water will lower the wok temperature and result in soggy shoots. Don't walk away from the garlic; it turns from golden to burnt and bitter in a matter of seconds. If you can't find pea shoots, this same technique works beautifully with baby bok choy or spinach. Use a high-smoke point oil like grapeseed or avocado; extra virgin olive oil will burn and create off-flavors at these temperatures. Work in batches if your wok is small; overcrowding leads to steaming instead of searing.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice or brown rice to soak up the savory juices. Pairs beautifully as a side dish to a silken tofu with ginger-soy dressing. Accompany with a chilled glass of dry Riesling or a light Jasmine pearl tea. Excellent served with a side of spicy pickled cucumbers to provide a bright acid contrast. Add a protein boost by serving with braised tempeh or pan-seared smoked tofu.