Stir-fried Snow Pea Shoots with Garlic

Ingredients

• 300 g Snow Pea Shoots (Washed and soaked for 30 minutes)
• 2 tbsp Minced Garlic (Minced)
• 3 Ginger Slices (Sliced)
• 2 Green Onion (Cut into sections)
• 3 tbsp Cooking Oil (Slightly more oil is needed for a smooth and tender texture)
• 1 tbsp Shaoxing Wine (For deglazing the wok to remove raw smell and add aroma)
• 0.5 tsp Salt (Add to taste)
• 0.5 tsp Sugar (To balance bitterness and enhance mouthfeel)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add the minced garlic and stir-fry until aromatic, taking care not to burn the garlic.

5. 5

   Turn the heat to high, add the drained pea shoots, and stir-fry quickly.

6. 6

   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.

7. 7

   Season with salt and sugar. The sugar helps neutralize any astringency in the pea shoots, making them taste smoother.

8. 8

   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.

9. 9

   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 per serving

• Chinese Cuisine
• Stir-fry
• Home Cooking
• Vegetarian
• Healthy
• Quick Recipe