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.