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! —FrancesRen
fine sea salt
raw cane sugar
garlic cloves, smashed
chinese cooking wine
chicken stock (or water)
In This Recipe
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.