Garlic Stir Fry Pea Shoots 蒜炒豆苗 Recipes

5 MINUTE STIR FRIED GARLIC PEA SHOOTS

Steps:

• Place your olive oil in a wok or frying pan. Add 2-3 cloves of minced garlic and sauté just until aromatic. Add your pea shoots, salt and pepper to taste and cook for about 2 minutes or until wilted but bright green. Drizzle with sesame oil. Toss and remove from wok.
• If you like extra fried garlic, place the slices of garlic in the pan and fry just until golden (optional) Place your fried garlic garnish on top of your stir-fried pea shoots.
• Enjoy!

SUGAR SNAP PEA STIR-FRY

Steps:

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

GARLIC STIR-FRY PEA SHOOTS (蒜炒豆苗)

Steps:

• When buying pea shoots be sure to select young tender leaves. To prepare for stir-frying snap the stems into bite size length. Rinse in cold water thoroughly and drain well. Slice garlic thinly and set aside. Heat the vegetable oil in a wok over high heat. Drop the garlic slices into the wok just as the oil begins to smoke. Stir the garlic around for about 30 seconds and add all the pea shoots into the wok. The water on the pea shoots from rinsing should be sufficient to keep the wok moist as the vegetable cooks. Add salt and stir-fry for about one more minute. The vegetable is ready when the leaves are just wilted. Plate and serve.

PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

TO STIR-FRY PEA SHOOTS

Steps:

• Heat vegetable oil in a wok or large heavy skillet over high heat until surface of oil ripples. Add smashed garlic cloves and dried hot red pepper flakes, then stir-fry until garlic is pale golden. Toss in shoots and stir-fry until wilted and tender, 4 to 5 minutes.

PEA-SHOOT AND VEGETABLE STIR-FRY

Steps:

• Stir together ginger, soy sauce, vinegar, and sesame oil in a bowl; set aside.
• Heat 1 1/2 teaspoons vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking. Add celery and garlic; cook, stirring constantly, until just tender, about 4 minutes. Transfer to a rimmed baking sheet; set aside.
• Add 1 1/2 teaspoons vegetable oil to wok. Add snow peas and mushrooms; cook until tender, about 4 minutes. Transfer to the baking sheet; set aside.
• Reduce heat to medium-low; add 1 1/2 teaspoons vegetable oil to wok. Add bok choy; cook, turning frequently, until tender, 6 to 8 minutes. Transfer to the baking sheet; set aside.
• Raise heat to medium-high. Add remaining 1 1/2 teaspoons vegetable oil to wok. Add bell pepper, and cook until tender, about 2 minutes. Add reserved soy-sauce mixture, and cook until reduced by half, about 2 minutes. Add reserved cooked vegetables to wok, and cook, tossing frequently, until vegetables are heated through, about 3 minutes.
• Remove wok from heat; toss in scallions and pea shoots. Season with salt and pepper. Sprinkle with sesame seeds, and with red-pepper flakes, if desired.