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Author Notes: This is one of my favorite Chinese vegetable. Cooked right, it comes out juicy and tender- also packed with good nutrition.
To make it simple and consistent, I've simplify this dish by blanching the sprouts (instead of stir-frying) and mixing it with the beautiful sauce. The result? Healthier and delicious!
Serves 2 as side dish
- 2 cups pea shoots
- 1 tablespoon peanut oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon raw cane sugar
- 3 garlic cloves, smashed
- 4 dried chilies
- 1 tablespoon chinese cooking wine
- 1 tablespoon chicken stock (or water)
- Boil a pot of water; when water is boiling, blanch the pea shoots until wilted, about 1 min. Drain and rinse in cold water, set aside. Should reduce to half the size.
- In a bowl, mix salt, sugar, wine, and stock; set aside. Heat gently a small pot with peanut oil and add in garlic and chilies; fry until fragrant , about 2 minutes. Pour the hot oil along with the garlic and chilies into the mixture in the bowl. Mix well and pour onto the pea shoots; mix (massage) well and serve along with rice.
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.
Off to market.