Preparation time: Less than 10 minutes
Yield: 4 to 6 servings
Pea shoots can be eaten
raw in salads or stir-fried very briefly in a hot pan. They have a
good, strong flavor and a wonderful crunchy texture. Best of all,
they require no chopping. Just rinse and drain them, and they're
ready to go.
I call this "The Fastest
Stir-Fry in the East-West."
1 tablespoon peanut or
2 tablespoons minced garlic
1 pound pea shoots, rinsed and drained
1/2 teaspoon salt
- Heat a wok or large, deep
skillet. Add the oil and the garlic, and stir-fry the garlic over
medium meat for about 10 seconds, but don't let it
- Add the pea shoots and
salt, and turn up the heat. Stir-fry for about 5 minutes,
attempting to get the garlic distributed evenly through the tangle
of shoots. Remove from heat as soon as the pea shoots are wilted
and have turned deep green. Serve hot or warm.