To Stir Fry Pea Shoots Recipes

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



Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu) image

Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

Provided by Rita1652

Categories     Greens

Time 11m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

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



To Stir-Fry Pea Shoots image

Categories     Leafy Green     Gourmet

Number Of Ingredients 4

1 pound mature pea shoots, rinsed and drained
2 tablespoons vegetable oil
3 garlic cloves, smashed with the flat side of knife
1/4 teaspoon dried hot red pepper flakes

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



Stir Fried Pea Pods image

Garnered from my friends on the rice cooker site. It looks so good and EASY! There's plenty of leaway to experiment with your preferences. Instead of the boullion I used beef broth.

Provided by Nana Lee

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons instant chicken bouillon granules
1/3 cup boiling water
1 tablespoon soy sauce
2 tablespoons cold water, mixed with
1 tablespoon cornstarch
1 (8 ounce) can bamboo shoots
1 (8 ounce) can water chestnuts
1 (6 ounce) can whole mushrooms or 8 ounces fresh mushrooms
2 tablespoons vegetable oil
1 large minced garlic clove
12 ounces pea pods
cashew nuts (optional)

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



Pea-Shoot and Vegetable Stir-Fry image

Barely wilted shoots brighten a vegetable stir-fry of snow peas, bok choy, and shiitake mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Number Of Ingredients 16

1 tablespoon finely grated peeled fresh ginger
1 tablespoon soy sauce
1 tablespoon rice-wine vinegar
1 1/2 teaspoons toasted sesame oil
2 tablespoons vegetable oil
1 celery stalk, cut into thin half-moons
2 garlic cloves, thinly sliced
8 ounces snow peas, trimmed
6 ounces shiitake mushrooms, stemmed, caps cut into thick strips
2 heads baby bok choy, cut lengthwise into 6 wedges
1 yellow bell pepper, cut into 1/4-inch-thick strips
3 scallions, cut into 2-inch matchsticks
2 ounces pea shoots (1 1/3 cups)
Coarse salt and freshly ground pepper
Sesame seeds, toasted, for garnish
Crushed red-pepper flakes, for garnish (optional)

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.

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  • If time allows, snip the tough ends off the pea shoots to yield the best result - transfer the pea shoots onto your working surface. Work on them one stem at a time. Use your finger to feel the ends. The pea shoot stem should be crisp and break apart easily. Snip off and discard any part that feels tough, meaning if you bend it and it doesn’t break. If the pea shoot is too long, break it in two so it’s easier to bite.
  • Once you’ve done the first step, rinse the pea shoots with running water and gently rub with your fingers to remove any dirt. Drain and set aside. Note, it’s OK if the pea shoots are not completely dry.
  • Heat the oil in a wok (or large carbon steel pan, or nonstick pan) over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
  • Add the snow pea shoots. Fold with your spatula to coat well with oil. Pour in Shaoxing wine and sprinkle with salt. Stir a few more times to mix well, until the pea shoots are just withered. The whole process should take a minute or so. Immediately transfer everything to a plate.

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