✅ I. Ingredient List
Gather the following fresh ingredients for the best flavor.
| Ingredient Name | Quantity |
|---|---|
| 🥬 Fresh Pea Shoots (Pea Tips) | 200 g |
| 🧄 Garlic | 3-4 cloves |
| 🌶️ Dried Chili (Optional) | 2-3 |
| Lard or Vegetable Oil | 15 g |
👨🍳 II. Detailed Cooking Instructions
Follow these steps to easily create a plate of vibrant, tender, and crisp sautéed pea shoots.
- 1.Prep Work: Carefully sort the pea shoots, keeping only the tender stems and leaves. It’s crucial to remove the old, tough stem parts, as they greatly affect the texture. Rinse under water and drain thoroughly. You can gently shake them dry or use a salad spinner. This helps prevent excessive oil splatter later. Slice or mince the garlic. Break the dried chilies into small segments if using.
- 2.Fragrant Explosion: Heat your wok until hot, then add the oil. Lard is recommended for sautéing greens as it adds a wonderful aroma. Once the oil is hot (around 70% heat, you see slight shimmering), reduce to medium heat. Add the dried chili segments first and stir-fry until they turn a reddish-brown color and release their fragrance. Then, add the sliced or minced garlic and quickly stir-fry until a rich garlicky aroma emerges. Be careful with the heat to avoid burning the garlic.
- 3.High-Heat Quick Stir-fry: Keeping the heat on high, quickly add all the prepared and drained pea shoots. Use your wok spatula to stir-fry rapidly, ensuring the pea shoots are evenly heated and coated with oil. This entire process should be quick, about 30 seconds to 1 minute.
- 4.Seasoning & Serving: As soon as the pea shoots begin to wilt, immediately add the seasonings (details in Step 3 Seasoning Table). Quickly toss to combine evenly for about another 10-15 seconds, then turn off the heat and serve immediately. Avoid overcooking, as it will make the pea shoots release water, turn yellow, and lose their crisp-tender texture.
🔬 III. Seasoning Ratio & Nutritional Info
Precise seasoning is key to deliciousness. This ratio balances umami and health.
| Seasoning Name | Amount (grams) |
|---|---|
| Light Soy Sauce | 10 g |
| Salt | 2 g |
| Sugar | 1 g |
💡 Chef’s Tips
- Selection Tip: Choose pea shoots with thick stems, plump, tender leaves, and a vibrant green color for the best texture and taste.
- Speed is Key: This dish requires high-heat stir-frying throughout to lock in moisture, preserving the crisp texture and emerald green color.
- Variation: For a numb-spicy flavor, add about a dozen Sichuan peppercorns during the fragrance explosion step. It will give the pea shoots a uniquely enticing flavor.
