Pea Shoots
I've never really had this dish very often until recently, but it's quickly become my go-to vegetable dish at a lot of Chinese restaurants. Crisp, flavorful, and savory, this dish is simple but delicious. As with most Chinese stir-fried dishes, the keys to success are simple: lots of oil, enough salt, and high heat.
Active Time: 20 min
Total Time: 20 min
Ingredients
> 豆秒
> garlic
> salt, oil, sugar, (optional) potato starch
Instructions
1. Prep: remove the tough stem bottoms, then wash. Peel and roughly chop a couple of cloves of garlic.
2. Heat plenty of oil in a wok over very high heat. Once the oil is very hot, add the garlic and optionally some potato starch. Fry for about 10 seconds until just barely starting to turn golden brown.
3. Add the 豆秒 and stir-fry. Add salt and a small amount of sugar. Once crisp but tender, serve and enjoy!
Notes/Tips:
> Be generous with the amount of oil that you add. Admittedly, I don't add quite as much oil as the restaurants do, but as a result I sacrifice a bit in terms of taste.
> Potato starch might seem like a bit of a strange ingredient to add in a stir-fried dish like this. I was surprised at first to find this, but I've since come to appreciate the silky mouth-coating texture that the potato starch provides for the dish.