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Pea Shoots with Garlic

from "Dim Sum" by Ellen Leong Blonder


  • 8 ounces pea shoots
  • 1/2 teaspoon salt, plus additional to taste
  • 1 tablespoon peanut or vegetable oil
  • 2 or 3 garlic cloves, thinly sliced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons sherry or white wine
  1. Rinse and drain the pea shoots. Pinch off and discard any large, tough stems or long, curled tendrils.
  2. In a large saucepan, bring 2 quarts of water and 1/2 teaspoon salt to a boil. Add the pea shoots and blanch them for 2 minutes. Drain hot water immediately and run cold water over the pea shoots. Leave it in a colander.
  3. Heat a skillet over low heat; then heat the peanut oil and sesame oil. Add thinly sliced garlic and stir fry over low heat.
  4. When the garlic is cooked but not brown, add pea shoots and cook at medium heat. Add the seasonings:
    Sprinkle 1 teaspoon sugar
    1 teaspoon soy sauce
    2 tablespoons sherry or white wine
    a little more salt to taste

    Serve hot.

This recipe is from "Dim Sum: The Art of Chinese Tea Lunch" by Ellen Leong Blonder. She provides 60 recipes, from siu mai to egg custard tarts, all illustrated by her own lovely watercolors. Every recipe I have tried turned out successful.

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