Wok-fried Pea Shoots with Water Chestnuts
Just a quick fling into hot oil flavored with garlic and soy sauce with a drizzle of sesame oil and these delicate peas provide a fresh warm side dish.
Ingredients
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1 full container (3 cups) of Wispy Greens Pea Shoots
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2 tablespoons vegetable oil
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1 garlic clove, minced
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2 tablespoons of water or chicken stock
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1 teaspoon of soy sauce
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sesame oil for drizzling (optional)
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1 Tablespoon red wine vinegar
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1/2 of 8 oz can of water chestnuts (optional)
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Dash of sesame seeds
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2 cups white rice (cooked)
Instructions
- Chop pea shoots in half.
- Prepare to have ingredients ready for fast cooking.
- Heat wok over medium-low heat or skillet over medium heat.
- Swirl in the vegetable oil and heat until it starts to shimmer, or sizzle with a drop of water.
- Add garlic and water chestnuts and stir until fragrant, for about 15 seconds.
- Slightly increase the heat and throw in the pea shoots. Toss until completely covered in oil and leaves are just barely wilted, for about 30 seconds.
- Pour in the water (or stock) and soy sauce and toss until the liquid has reduced to a few tablespoons and the shoots are tender and bright green, about 1 minute.
- Remove from heat and drizzle with sesame oil.
- Serve immediately over white rice with a dash of sesame seeds on top.
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 of Wispy Greens Pea Shoots
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