Pea Shoot & Garlic Stir-Fry

by Michele Gudino
Pea Shoot & Garlic Stir-Fry


This pea shoots stir-fry is a classic Chinese stir-fry dish to enjoy fresh pea shoots. It ‘s quick, easy, vegan-friendly and gluten-free. Feel free to add some of the other contents from your Ooooby veg box by shredding finely: onions, leeks, kale, Jerusalem artichokes, carrots, mushrooms, mange tout, peppers and much more! You can also add prawns, finely shredded beef, chicken or pork.
• 1 bag snow pea shoots
• 1 1/2 tbsp oil
• 3 cloves garlic, thinly sliced
• 1/2 inch ginger, minced
• 1/2 tablespoon Shaoxing wine* (or dry sherry)
• 1/4 teaspoon salt


Heat a wok/frying pan over high heat until hot, then reduce the heat to a medium. Add oil and swirl to coat, then sauté garlic and ginger until fragrant. Return the heat to medium-high, add your vegetables and fry until slightly softened. Now add your pea shoots and fold with a spatula to coat with oil. Then add Shaoxing wine/sherry and salt and stir until the pea shoots are starting to wilt. Quickly turn off the heat and immediately transfer the vegetables to a serving plate. Serve immediately. * Shaoxing wine is one of the oldest forms of rice wine in China and can be found in large supermarkets or Chinese grocer’s.

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