PEA SHOOTS
WITH GARLIC
Adapted from:
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
vegetable oil
2 tablespoons minced garlic
1 pound pea shoots, rinsed and drained
1/2 teaspoon salt
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 brown.
- 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.
