Chef Charles Phan of the Slanted Door, one of San Francisco’s hottest Asian bistros, shares his coveted recipe for braised pea greens seasoned with the flavors of garlic and sesame. This preparation complements fish or chicken dishes beautifully or can be served over rice for a light lunch.
INGREDIENTS:
1 lb. fresh pea shoots (New Natives)
2 tablespoons mild vegetable oil
2 large cloves garlic, minced
1/4 cup soy sauce and water combined (about half and half)
Roasted sesame oil
Rice wine
Toasted sesame seeds, optional
METHOD:
Heat oil in a wok or large frying pan. Add minced garlic, and brown over medium flame, being careful not to burn. Add rinsed pea shoots and toss gently. Add the combined soy sauce and water cover and cook for 1 minute to lightly steam the pea shoots. Add a small splash of rice wine, and drizzle with sesame oil to taste. Optional preparations include sprinkling toasted sesame seeds over the greens.
YIELD: Serves 4
