Snow pea shoots (豆苗 dòu miáo) are probably the most loved leafy vegetable by the Chinese. It is not well known by Americans because Chinese restaurants rarely list it and is usually only found in Chinatown groceries. Sadly, I can count on my fingers the number of times I have eaten pea shoots in the States. When visiting my daughters in NYC last weekend, Michelle (my eldest and a foodie with a selective palate), told me that she has been traveling to Chinatown every Sunday just to buy fresh pea shoots. So after a family lunch, off we went to her go-to Chinatown grocery and I happily brought back a bag of my own and share with you this recipe! Next time you’re in Chinatown, don’t forget to grab a bag of pea shoots, follow this recipe, and find out why the Chinese love stir-fried pea shoots!
Stir-Fried Snow Pea Shoots 清炒豆苗
Snow pea shoots are the leaves of snow pea plants. It has a delicate hint of bitterness and it is particularly well-balanced when stir-frying with ginger, as shown in this recipe. You can certainly add garlic as well.
Surprising Handy Tool for Stir-Frying
Ingredients
- pea shoots - 1 pound
- cooking oil - 2 tablespoons
- ginger - 1 tablespoon, minced
- water - 2 tablespoons, optional
- salt - 1/2 teaspoon
- sugar - 1/2 teaspoon
- rice wine - 1 tablespoon
Instructions
Video is also provided at the top of this article to demonstrate the steps.
- Rinse the pea shoots and drain dry. Optionally, remove the tougher steams at the end if you have time.
- Heat wok over high heat. Add cooking oil. [see video above at 0:05]
- Add ginger; stir until sizzling for about 20 seconds or until fragrant.[0:08]
If adding minced garlic, do so here. - Add pea shoots and stir quickly several times. If the pea shoots cannot all fit inside your wok or pan, use your tong or spatula to flip and stir quickly until the pea shoots begin wilting and create more room for the remaining shoots [0:12]
- Add water and stir quickly.[0:18]
Water will help conduct heat, create steam, and brighten up the vegetables. Alternatively, instead of adding water, you can simply cover the pan and let the pea shoots steam with its own moisture for about a minute. - Season with salt and sugar, and stir well. Sugar balances the mild bitterness of the pea shoots. [0:25]
- Add in rice wine, give it another quick stir. The pea shoots are ready when the leaves are just wilted but still a bright green.
[0:30] - Turn off heat. Use a tong to pick up the vegetables and discard the juice. Serve immediately. [0:35]
