Stir-fried pea shoots with garlic

By: Jeremy Pang
From: Chinese Unchopped
Serves: 2
Prep: 5 mins
Cooking time: 3 mins
Photographer: Martin Poole

When you order in a Cantonese restaurant, if you are speaking to the waiters in Chinese, the first thing they will ask is what type of tea you would like – reeling off a huge list so quickly that you most probably won’t understand, even if you are Chinese yourself! After this, they will do the same for the types of fresh green vegetables that they have in that day, and once you have picked, they will ask you, ‘With garlic, or oyster sauce?’ If they ever have pea shoots in, try them with garlic – they are best eaten this way and are one of my favourite vegetables.

Ingredients

Quantity	Ingredient
2 handfuls	pea shoots
2	garlic cloves
1 tablespoon	vegetable oil

The sauce

Quantity	Ingredient
1 tablespoon	shaoxing rice wine
100ml	chicken or vegetable stock
1/4 teaspoon	salt
1 teaspoon	sesame oil

Method

Wash the pea shoots thoroughly. Bash the garlic with the flat side of a knife or cleaver and remove the skin. Finely chop the garlic and place in a small bowl or ramekin.
Put the sauce ingredients in a bowl and mix well.
BUILD YOUR WOK CLOCK: place your chopped garlic at 12 o’clock, then arrange the pea shoots and sauce bowl clockwise around the plate.
Heat the vegetable oil in a wok over a high heat until smoking-hot. Add the garlic, immediately followed by the pea shoots, and stir-fry for 30 seconds until the garlic is fragrant.
Pour the sauce ingredients into the wok and bring to a vigorous boil. Cook for 1 minute until the pea shoots have wilted but are still vibrant in colour. Serve immediately.

Tip:

If your sauce isn’t thickening up properly, mix together 2 teaspoons of cornflour with 2 tablespoons of cold water and stir it into your sauce before serving.

Tags:: Chinese; School of Wok

Stir-fried pea shoots with garlic

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The sauce

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