This quick, fragrant stir-fry highlights the delicate texture and vibrant flavor of fresh pea shoots. Inspired by Chef Charles Phan of The Slanted Door, the greens are lightly braised with garlic, soy, and sesame for a dish that feels both simple and elegant. Serve alongside fish or chicken, or spoon over a bowl of rice for a fast, flavorful 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 the vegetable oil in a wok or large frying pan over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown, being careful not to let it burn. Add the rinsed pea shoots and toss gently to coat with the garlic oil. Pour in the soy sauce–water mixture, cover, and steam for 1 minute, just until the greens begin to wilt.
Add a small splash of rice wine and finish with a drizzle of roasted sesame oil. Sprinkle with toasted sesame seeds, if using, and serve immediately.
SERVING SUGGESTIONS:
- Serve with grilled or sautéed fish, roasted chicken, or seared tofu.
- Spoon over hot rice for a simple, comforting lunch.
- Pair with steamed dumplings or pot stickers for a quick weeknight meal.
YIELD: Serves 4
