Stir Fried Pea Shoots with Garlic
Try this easy Stir Fried Pea Shoots with Garlic recipe and you'll want it for every occasion! It's perfect for a hit of veggies with no fuss!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 6
Calories: 59kcal
- 500 g / 1.1 lb pea shoots (we get a bag from the local Asian supermarket)
- 3 cloves garlic (thinly sliced)
- 2 tbsp cooking oil
- 1/2 tsp salt (or to taste)
- 1 tsp chicken bouillon powder
Add the oil into the wok using a high heat.
Turn the heat down to a medium and throw in the garlic to avoid burning. Cook it for 30 seconds or until fragrant.
Bring the heat up to high and throw in the pea shoots, chicken bouillon powder and salt.
Stir for 1-2 minutes (or until slightly wilted) then plate immediately.
Serve with a bowl of rice and enjoy!
- Make sure the wok is HOT. As with any stir fry, you don't want to boil the anything and end up with a soggy plate of vegetables.
- Dry the pea shoots as best you can. A little moisture is fine, but you need it as dry as possible to avoid steaming it during the cooking process.
- Be quick with your hands. Stir vigorously to evenly cook all the pea shoots.
- Turn the heat down to low before adding in the garlic to stop any burning. Burnt garlic will add unnecessary bitterness to this dish. Increase the heat back up to high before adding in the pea shoots.
- If you don't have pea shoots on hand, just use any leafy green you have available. Some great options include Chinese broccoli, water spinach, cabbage, snow peas, sugar snap peas and broccoli.
Calories: 59kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 290mg | Potassium: 6mg | Fiber: 2g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 58mg | Calcium: 3mg