← Nouns Cooking · Chinese

Ingredients

• 250 g Pea shoots (dou miao), washed and spun dry, tough stems removed
• 1½ tbsp neutral oil
• 4 cloves Garlic, thinly sliced
• 1 tsp Ginger, minced
• 1 tbsp Shaoxing wine or stock
• ¼ tsp Salt
• 1 pinch Sugar

Method

1. Heat the oil in a wok over medium heat and fry the garlic and ginger for about 30 seconds, until fragrant but not brown.
2. Turn the heat to high, add the pea shoots and toss constantly for about 1 minute.
3. Splash in the Shaoxing wine around the hot edge, sprinkle with salt and sugar and toss for 30 seconds more, until just wilted but still bright green.
4. Tip onto a plate, pour the juices over the top rather than leaving them in the wok, and serve straight away.

Tips

• Pea shoots shrink a lot, so a big pile is right. Watercress or spinach work the same way.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Noob Cook Seasaltwithfood