Stir Fried Pea Shoots with Garlic
500 g / 1/1 lb pea shoots
3 cloves thinly sliced garlic (or more, depending on your preference)
2 tbsp cooking oil
1/2 tsp salt, or to taste
1 tsp chicken bouillon powder (affiliate link)
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.
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!
As with every stir fry, make sure the wok is HOT. You don’t want to boil the pea shoots and end up with a soggy plate of vegetables.
Dry the pea shoots as best you can before stir frying. A little moisture is fine, but you need it as dry as possible to avoid steaming it.
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 unnecesary bitterness to this dish. Increase the heat back up to high before adding in the pea shoots.