Pea shoots

Pea Shoots Stir-fried With Garlic


2 T. Cooking sherry

1/4 C. broth

3 t. soy sauce

1/4 t. sugar

2 T. canola oil

2 T. garlic, finely chopped

1 lb. pea shoots

2 t. cornstarch, dissolved in 4 t. water

In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.

In a wok or large, deep skillet over medium-high heat, heat the oil.

Add the garlic and stir-fry until fragrant, about 15 seconds.

Add the pea shoots and toss to coat with oil and garlic.

Raise heat to high and add sauce mixture.

Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.

Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost “glazed” look.