Stir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)

Stir-fried pea shoots with garlic might seem simple, but the result is an unforgettable dish. This recipe includes detailed instructions and tips to ensure you achieve restaurant-quality results at home.

Whenever I visit a restaurant, fresh leafy greens are always a must-order for me. Among all the vegetable dishes, stir-fried pea shoots with garlic is my absolute favorite. After consulting with renowned chefs and practicing multiple times, I’ve perfected this dish. Here are some tips for making it just right.

1. About Pea Shoots

Pea shoots, also known as "tendril tops," are the topmost part of the pea plant, consisting of the tender young shoots. It's important to note that once pea shoots are harvested, the plant will no longer produce peas. You can often find pea shoots in the market during the fall season.

Pea shoots have a delicate texture, making them ideal for stir-frying, cold dishes, or hot pot. Their versatility in cooking has made them a popular choice in everyday meals.

2. How to Buy Pea Shoots

Finding fresh Asian vegetables in the U.S. can be a bit challenging. However, I once discovered that Chinatown has a wide variety of my favorite Asian vegetables, including pea shoots. For the best selection, you can visit your local Chinatown, Asian supermarket, or Chinese grocery store to find fresh pea shoots.

3. Ingredients and Substitutes

Here are the simple ingredients I use for this dish:

- Pea Shoots

- Garlic (whole bulb)

- Salt

- Cooking oil

The ingredients are quite common, except for pea shoots, which can be a bit harder to find.

4. How to Prepare Pea Shoots

When preparing pea shoots, it's important to be patient. Start by thoroughly washing them, then transfer them to your work surface. Handle one stem at a time, gently feeling the end of the stem with your fingers. The stem should be tender and easily snap when bent. Trim off and discard any tough parts—if the stem doesn’t break easily when bent, it’s too tough to eat. If the pea shoots are too long, you can break them in half for easier eating.

5. Which Wok to Use

I love cooking Chinese food, so I often use a heavy-duty non-stick wok or a carbon steel wok, both of which are staples in Chinese cooking. However, you can also use any non-stick pan or other types of woks you have at home to make this dish.

6. More Chinese Vegetable Recipes

Chinese Broccoli

Cold Tossed Wood Ear Mushrooms

King Oyster Mushroom Recipe

Here's the detailed recipe tutorial. Follow along and let's make it together!