Best To Stir Fry Pea Shoots Recipes

To Stir-Fry Pea Shoots image

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.

Pea-Shoot and Vegetable Stir-Fry image

Provided by Martha Stewart

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.

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

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.