Big Pea Shoots Stir-fried with Garlic


  • 1/4 cup chicken broth or water
  • 2 teaspoons soy sauce
  • 1/4 teaspoon sugar
  • 2 tablespoons canola oil
  • 2 tablespoons finely chopped garlic
  • 1 pound pea shoots, trimmed to the tender tips
  • 2 teaspoons cornstarch dissolved in 4 teaspoons water


In a small bowl, combing the chicken broth or water, 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 for 15 seconds until fragrant.  Add the pea shoots and toss to coat with the oil and garlic.  Raise the heat to high and add the sauce mixture.  Stir-fry the pea shoots for 15 seconds, cover, and cook for another minute, or until wilted.  Uncover, add the cornstarch mixture, and stir-fry for another 30 seconds, or until the sauce has thickened.  Turn out onto a platter and serve at once.


Asian Vegetables, Sara Deseran, 2001