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Stir-fried pea shoots in a shallow yellow serving bowl with a pair of chopsticks resting on the edge of the bowl.
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stir-fried pea shoots

If you've ever paid $18-$21 for a plate of stir-fried pea shoots at a restaurant, you'll love how simple this dish is to make at home. As a chef, I've made this countless times. With just a few ingredients and a hot pan, you can recreate that same restaurant-style flavor in under 15 minutes. I'll also show you how to pick the best quality (and most tender) pea shoots at the store, so you can skip the tedious stem-trimming most recipes don't mention.
prep time10 minutes
cook time3 minutes
total time13 minutes
servings: 4 servings (3 ounces each)
author: cindy chou

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

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

Please refer to the recipe post above for step-by-step photos on how to wash and cut pea shoots and pro tips.
picking tender pea shoots – The most important thing to look out for so you can skip the step of trimming ends is:
  1. 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.
  2. 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.
 
washing pea shoots – Allow the washed pea shoots to drain well so there's minimal excess water. Otherwise, you won't get the "breath of the wok" 鑊氣 flavor, and the vegetables will steam in the pan. Shake off excess water or dry with a clean kitchen towel if needed.
salt – This recipe uses Diamond Crystal kosher salt since it has lower sodium levels per volume, making it easier to layer the seasoning without accidentally oversalting a dish. It can be found in some grocery stores or online. *If using sea salt, use half of the amount listed in the recipe.
storage:
This dish is best served immediately after cooking. 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.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.