Stir-fried Snow Pea Shoots with Garlic
Translated from Chinese, the language of the video.
廚房DIY cooked this in a YouTube video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
The secret to making stir-fried snow pea shoots crisp and tender lies in soaking them thoroughly before cooking. This classic Cantonese side dish features a crunchy texture and an aromatic profile; the addition of Shaoxing wine effectively removes the raw 'beany' smell.
- Time
- 45 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Soy and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 6 g
- 10 g
- 40 g
- 15 g
- 3 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 395 g before cooking, which is about 195 g per serving.
Steps
Place the snow pea shoots in clean water and soak for about 30 minutes. Allowing the shoots to fully absorb moisture is the key to maintaining their crispness.
Lift the soaked pea shoots out and place them in a colander or use a salad spinner to remove excess water. Let them rest for about 30 minutes to ensure the surface is dry, which prevents excess water from releasing during stir-frying.
Heat a wok and pour in slightly more cooking oil than usual. Once the oil is hot, add the ginger slices and green onion sections to sauté until fragrant.
Add the minced garlic and stir-fry until aromatic, taking care not to burn the garlic.
Turn the heat to high, add the drained pea shoots, and stir-fry quickly.
When the pea shoots are about 70-80% cooked, pour the Shaoxing wine along the edge of the wok to deglaze, removing the raw bean scent and elevating the aroma.
Season with salt and sugar. The sugar helps neutralize any astringency in the pea shoots, making them taste smoother.
Quickly stir-fry until evenly combined. If there is too much liquid in the wok, slightly increase the heat to reduce the juices, but do not cook for too long to prevent the greens from turning yellow or becoming tough.
Remove from heat as soon as the pea shoots are just cooked through. Plate the dish, leaving a small amount of clear vegetable juice at the bottom.
Notes
1. Soaking allows the fibers to absorb plenty of water, ensuring the results aren't dry or tough. 2. Thorough draining is vital; otherwise, you'll end up boiling the vegetables instead of stir-frying them. 3. Pea shoots are delicate; quick stir-frying over high heat is the secret to keeping them bright green and tender.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 271
- Protein
- 6 g
- Carbs
- 15 g
- Fat
- 22 g
- Fiber
- 4 g
Where the calories come from
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