To Stir Fry Pea Shoots Recipes

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.

STIR FRIED PEA PODS

Steps:

• Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
• Drain bamboo shoots, water chestnuts and mushrooms.
• Preheat wok, on high and add oil.
• Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
• Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
• Stir in bouillon mixture and continue cooking until thickened and bubbly.
• Remove to serving platter and garnish with cashew nuts if desired.

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.