If you've ever paid $18-$21 for a plate of stir-fried pea shoots with garlic at a restaurant, you'll love how simple this dish is to make at home. As a chef, I've made this countless times, and with just a few ingredients and a hot pan, you can recreate that same restaurant-style flavor in under 15 minutes.
What makes this recipe different is that I'll show you exactly how to pick the best quality (and most tender) pea shoots at the store, so you can skip the tedious stem-trimming process that most recipes don't mention. Whether you're serving it as a quick weekday side or want to impress guests with a dish that tastes like it came straight from your favorite Chinese restaurant, this simple stir-fry just might become a regular.
✦ a quick look at this recipe
- pea shoots (also called snow pea leaves)
- garlic
- ground white pepper
- kosher salt
The distinct yet delicate flavor of pea shoots, along with how fast they cook, makes them one of my top five favorite leafy greens. So much so that snow pea shoots and shrimp dumplings are my favorite dumpling filling combo.
This pairs well with another quick stir-fried dish like sha cha chicken with Japanese sweet potato (air-fryer) or white rice, or a simple no-cook silken tofu recipe for the days I want one less thing to cook.
jump to:
- ✦ a quick look at this recipe
- 🖊️ chef's recipe testing notes
- 📝 ingredient notes and substitutions
- 📖 variations
- 🛒 where to buy
- 👩🏻🌾 how to pick the best quality pea shoots
- 🔪 how to stir-fry pea shoots (visual guide)
- 🍱 what I serve this with
- 🍲 equipment
- ❄️ storage & reheating
- 💭 stir-fried pea shoots recipe FAQs
- 🧑🍳 cooking with kids
- ✨ cindy's chef tips
- 🥬 more asian vegetable recipes
- stir-fried pea shoots
- 🌡️ food safety
- 💬 reviews + comments
🖊️ chef's recipe testing notes
- Since this is such a simple recipe, it didn't need extensive testing. I also cook this often as an easy weekday side, so this recipe reflects what's worked reliably for me in my own kitchen.
- For the several times I tested it with my recipe tester hat on, I weighed the pea shoots each time to keep measurements consistent, and timed the cook time so the instructions are as accurate as possible. Keep in mind cook time will vary a bit depending on your stove and pan.
- I've also ordered this dish from local restaurants to compare my recipe to the restaurant and takeout versions.
📝 ingredient notes and substitutions
This simple recipe needs minimal ingredients. I have a special note on the salt I use, and I'll show you how to pick the best quality pea shoots below.
- pea shoots - also labeled as snow pea shoots, snow pea leaves, pea tendrils, pea stems, or pea tips (sometimes mistakenly labeled as pea sprouts). I made a comprehensive chef's guide on pea shoots if you're curious for more details. If you're searching for this at a Taiwanese or Chinese grocery store, it's called dà dòu miáo, 大豆苗 in Mandarin, Chinese, or dau miu in Cantonese. Also try my boiled dumplings with shrimp and pea shoots.
- canola oil - or any other neutral-flavored oil with a higher smoking point. Other good options include avocado oil, grapeseed oil, or peanut oil.
- salt - I recommend Diamond Crystal brand kosher salt (*paid affiliate link) since it has lower sodium levels, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores. ✴️ If using sea salt, use half of the amount listed in the recipe.
- ground white pepper - optional, but highly recommended. With just a sprinkle, you won't notice the spice, but it'll add depth to this simply seasoned dish!
Check out the recipe card at the bottom of this post for a full list of ingredients and quantities.
📖 variations
- boost of flavor - not that this dish needs it, but if you're big on extra umami, you can sprinkle in a little bit of msg (*affiliate link) at the end of cooking. Taste the dish first and decide if you'd like the added flavor.
- make it a main dish - Stir-fry peeled shrimp or sliced bean curd before adding the pea shoots to your wok/pan.
- other - sprinkle the finished dish with a little bit of flaky sea salt for added texture and flavor.
🛒 where to buy
You can find snow pea shoots at local Taiwanese and Chinese grocery stores (such as 99 Ranch) and online at stores like Weee! (*affiliate link). They're in season in spring through early summer.
👩🏻🌾 how to pick the best quality pea shoots
With a simple dish like this one where fresh pea shoots are the star, the most important factor for recipe success is to start with quality ingredients. Here are three key characteristics that you'll want to keep an eye out for when picking pea shoots, as well as things to avoid when possible.
For even more useful information, you can check out my comprehensive guides to Asian vegetables, including my chef's guide to snow peas.
what to look for
- smooth, green, hydrated leaves - look for delicate, tender tips with a bright green color. Some small holes from insect bites are totally okay.
- tender and pliable stems - the stems should be flexible enough to bend and bounce back (as shown in the picture above). They may even snap easily. If a stem is stiff, it's likely older and may be too fibrous.
- hydrated ends - the pea shoots are freshest when the stem ends are firm and plump, not shriveled. You'll notice a light crunch when you pinch them gently.
what to avoid
- thick, stiff stems - if the stems feel woody and don't bend at all, they're older and will be tougher to eat.
- browned stem ends - excessive browning at the ends is a sign the pea shoots may have been sitting for a while and are starting to dry out. That said, some browning can be due to oxidation (exposure to air) and can still be okay as long as the stems are still pliable.
- wet or soggy leaves - because pea shoots are delicate, the leaves can start to get soggy fairly quickly, especially if excess moisture is trapped during storage. Check for sliminess before buying.
- black or wilted tendrils - the curly tendrils at the tips are usually the first part to show age, so if they're turning black, the rest of the bunch is likely on its way out soon. They're still okay to use at this point, but I would cook them as soon as possible.
🔪 how to stir-fry pea shoots (visual guide)
I'm going to go through each step in detail below, including step-by-step photos of how to wash, dry, and cut snow pea shoots. In a hurry? You can jump straight to the printable recipe.
wash and thoroughly dry
This is a key step in making this dish taste just like the restaurants!
Wash 1 pound of pea shoots (for 4 servings of 3 ounces each) under cold water.
I like to do this in a large mixing bowl or a clean and sanitized sink (for larger quantities).
Fill the bowl with cold water so that the greens are fully submerged, give them a swish, and let them sit for 10 seconds to allow any grit to sink to the bottom. Then, while holding the pea shoots against the bowl, drain the water.
If you still see grit at the bottom of the bowl, rinse that out and repeat the process until the water runs clear. I usually do this for at least 3 rounds.
Allow the washed pea shoots to drain well in a colander so there's minimal excess water.
pro tip
Let the washed greens drain in a colander while you prepare the garlic (peel and slice 3 cloves), and shake off excess water before cooking. Otherwise, it'll end up steaming in the wok/pan and won't get the pleasantly smoky "breath of the wok" 鑊氣 flavor from a well-seasoned wok or carbon steel/cast iron pan.
how to cut
Cut the pea shoots into shorter pieces so they're easier to eat with chopsticks.
For about 4 servings as a side dish (1 cup each):
Cut 1 pound of pea shoots into 2-inch (5 cm) sections starting from the bottom (stem) end.
option 1a (will take longer, but results in prettier pieces) - You can do this by hand by pinching and breaking each in half in the middle of the stem. This is also the technique I would use to trim tougher stems when needed.
option 1b - Use a chef's knife or vegetable cleaver to cut stacks of pea shoots into 2-inch sections (about the halfway point lengthwise).
stir-fry
Before you begin stir-frying, always have your ingredients ready nearby. This includes having the salt measured out, too.
1. Heat a 14-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot and just starts to smoke (about 15 seconds for a wok or 3 minutes for a cast iron pan).
Add 1 tablespoon of canola oil.
By the way, I love using this oil dispenser (*affiliate link) for stir-fries since you can control how much oil to drizzle easily and the spout is designed in a way that oil doesn't drip down the container.
2. Slightly tilt the pan to evenly coat the cooking surface.
3. Immediately add the sliced garlic (from 3 large cloves). Stir for about 5 seconds until the garlic is fragrant.
4. Add the pea shoots and toss with a spatula.
It's important to add these in quickly to prevent the garlic from burning.
Increase the heat to high. Cook for 30 seconds, tossing continuously.
5. Season with ½ teaspoon Diamond Crystal kosher salt (use half the amount if using sea salt or table salt).
Stir-fry the contents in the pan by constantly flipping and moving the vegetables with your spatula to prevent burning.
6. Add a sprinkle of ground white pepper.
7. Continue to toss the pea shoots with your spatula. Stir-fry until the stems and leaves turn brighter green (about 2 minutes), then immediately turn off the heat.
8. Transfer the side dish to a serving platter, top with optional flaky sea salt (if using), and serve hot.
pro tip
Other than a wok spatula, I love using a fish spatula (*paid affiliate link) for quick vegetable stir-fry dishes. It's lightweight and easy to use. The angled top makes it easy to toss all the contents in a wok, but you'll want to be careful not to burn your hand on the wok edge since fish spatulas have shorter handles. For larger quantities or a safer option, you may prefer a longer wok spatula.
🍱 what I serve this with
I think this dish works well as a side with many of my cozy Asian soups. It also pairs nicely with heartier mains like Taiwanese vegetable mei fun (noodles perfect for meal prep, btw!) or whole steamed fish.
For a quicker weeknight meal, I love serving it alongside sha cha chicken, Japanese sweet potato, or silken tofu, three easy dishes that keep dinner simple.
To finish the meal, maybe go with fresh fruit like lychee or a batch of light and QQ mochi muffins.
🍲 equipment
Note: Some of the links below are affiliate links, which means we do make a small profit from your purchases (your price is not affected by this commission). We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. If you click on an affiliate link, you consent to a cookie being placed on your browser for purposes of tracking commissions.
Just like this recipe, the equipment you'll need is minimal. You don't need much, but using a seasoned wok, carbon steel skillet, or cast iron skillet will make this dish taste a lot better.
- the wok I currently use (14-inch, flat bottom)
- fish spatula or wok spatula
❄️ storage & reheating
This dish is best served immediately after cooking.
fridge: You can store unwashed pea shoots in their original bag in the vegetable drawer for 5-7 days. If you see any moisture on the inside of the bag, wipe it dry with paper towels before storing in the refrigerator. Once cooked, store them in a covered container for 1-2 days in the fridge.
prep-ahead: Cleaned, cut, and thoroughly dried pea shoots can be stored with paper towels in a covered container or sealed produce bag for up to 1 day before cooking.
reheat: Lightly steam for 30 seconds or reheat in a microwave, covered, starting with 10-second intervals. It should reheat quickly. They'll overcook easily if you're not careful.
💭 stir-fried pea shoots recipe FAQs
When stir-fried pea shoots turn out watery, it usually comes down to two main things: excess moisture and overcrowding of the pan. After washing your pea shoots, let them drain well in a colander, then pat or shake off any remaining water before cooking. If they're still too damp, they'll release that moisture as they cook, which ends up steaming the greens instead of giving you that light, smoky, restaurant-style flavor (what's known in Chinese cooking as 鑊氣, or "breath of the wok").
The other culprit is a crowded pan. Stir-fry in batches if you're using a smaller or shallower pan, or a stove with less power. Too many greens at once or too low of heat traps steam, leaving you with wilted, watery greens instead of tender-crisp pea shoots coated nicely in oil.
🧑🍳 cooking with kids
What can kid chefs help with?
- help with picking out quality pea shoots
- washing the pea shoots
✨ cindy's chef tips
- for the best stir-fry results - Make sure the washed pea shoots are fairly dry (shake off excess water if needed), and don't overcrowd your pan when cooking. That way, you'll get the restaurant-quality stir-fry flavor rather than them steaming in the pan.
- trim stems if needed - Sometimes you might just get pea shoots with tougher stems (meaning they don't crunch when you pinch them or snap apart easily when bent). When this happens, you can trim the tougher ends by breaking them off with your fingers. Unfortunately, this does add to the prep time, but it should go by fast. To avoid this, follow my visual guide on how to pick tender pea shoots.
- prep ahead for easier weekday cooking - Prep your pea shoots so they're ready to go! Pre-rinse, drain, dry them, and then cut them up and store in an airtight container in the fridge. That way you can quickly grab them and add to dishes throughout the week.
🥬 more asian vegetable recipes
Here are more Taiwanese and East Asian vegetables to try.
💛 made it?
share your cooking story
If you've made this, take a moment to rate the recipe ⭐️⭐️⭐️⭐️⭐️ and leave a comment below. I would love to hear from you, and it's so helpful to others who want to try the recipe. ~Cindy
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stir-fried pea shoots
ingredients
- 1 pound snow pea shoots, also called pea shoots, snow pea leaves, pea tendrils, dried well after washing with a clean kitchen towel if needed *see note
- 1 tablespoon canola oil
- 3 cloves garlic, peeled and thinly sliced
- ½ teaspoon Diamond Crystal kosher salt, use half the amount if using sea salt
- 1 pinch ground white pepper, optional
- ¼ teaspoon sea salt flakes, optional
*The Instacart button above is an affiliate link, which means we do make a small profit from your purchases (your price is not affected by this commission).
instructions
- Cut the pea shoots into 2-inch (5 cm) sections starting from the bottom (stem) end.1 pound snow pea shoots
- Heat a 14-inch seasoned wok or cast iron pan over medium-high heat until the pan is hot and just starts to smoke (about 15 seconds for a wok or 3 minutes for a cast iron pan).
- Add the canola oil, tilt the pan to evenly coat the cooking surface, and add the sliced garlic. Stir for 5 seconds until the garlic is fragrant and add the pea shoots. Turn the heat to high and stir-fry the contents in the pan for 30 seconds by constantly flipping and moving the vegetables with your spatula to prevent burning.1 tablespoon canola oil, 3 cloves garlic, 1 pound snow pea shoots
- Season with salt and ground white pepper while you continue to toss the pea shoots with your spatula. Stir-fry until the stems and leaves turn brighter green (about 2 minutes) and immediately turn off the heat.½ teaspoon Diamond Crystal kosher salt, 1 pinch ground white pepper
- Transfer to a serving platter, top with optional flaky sea salt (if using), and serve hot as a side dish.¼ teaspoon sea salt flakes
notes
- tender and pliable stems - The stems should be flexible enough to bend and bounce back (they may even snap easily). If a stem is stiff, it's likely older and may be too fibrous.
- hydrated ends - the pea shoots are freshest when the stem ends are firm and plump, not shriveled. You'll notice a light crunch when you pinch them gently.
🌡️ food safety
- Wash and dry hands before prepping ingredients and before touching ready-to-eat ingredients, including salt that's sprinkled on a cooked dish
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov
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