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