- Stir-fried pea shoots are a popular dish in Chinese cuisine, particularly celebrated in the spring when pea shoots are young, tender, and sweet.
- Pea shoots bring a fresh, slightly sweet flavor to the dish, with their delicate texture playing a key role against the light garlic and soy sauce seasoning.
- 2 cups of fresh pea shoots
- 2 cloves of garlic, finely chopped
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- Heat a wok or large frying pan over medium heat.
- Add the garlic and stir-fry quickly until fragrant, being careful not to burn it.
- Increase the heat to high, add the pea shoots, and quickly stir-fry until just wilted.
- Add the soy sauce and stir well to coat the pea shoots evenly.
- Drizzle with sesame oil before removing from heat.
- Select pea shoots that are vibrant green and free of blemishes.
- The key to avoid overcooking is swift stir-frying; pea shoots should remain vibrant and slightly crunchy.
- Adjust soy sauce quantity based on the saltiness preference but do so cautiously to maintain the delicate balance of flavors.