Fry

Chinese-Style Pea Shoots

February  6, 2012
2 Ratings
Author Notes

This is one of my favorite Chinese vegetables. 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!
FrancesRenHuang

  • Serves 2 as side dish
Ingredients
  • 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)
In This Recipe
Directions
  1. 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.
  2. 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.
  3. Enjoy!

See what other Food52ers are saying.

  • Karina L.
    Karina L.
  • Suzanne Goodwin Wang
    Suzanne Goodwin Wang

3 Reviews

Karina L. November 30, 2020
Thank you for this! So simple and so delicious. Reminded me of home!
 
Karina L. November 30, 2020
Thank you for this! So simple and so delicious. Reminded me of home.
 
Suzanne G. April 12, 2020
It was delicious. Instead of peanut oil, I used part sesame oil and part avocado oil to sauté the garlic and chili, plus I added ginger. Then a little soy sauce and white pepper. Tossed together and served with pan fried tofu and brown rice.