This recipe from cookbook author Grace Young is a delicious example of a “clear” stir-fry that uses very few ingredients, focusing on a pure translation of simple flavors. Sweet, tender snow pea shoots shine through mellow garlic, while white pepper perfumes the dish with its mild heat and fragrant floral notes. If using a skillet, cook the pea shoots in two batches to avoid crowding the pan.

Grace Young
May 2021

Gallery

Credit: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missy Neville Crawford

Recipe Summary test

active:
10 mins
total:
10 mins
Servings:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Wash pea shoots in several changes of cold water; dry greens thoroughly by hand or in a salad spinner. Stir together salt, sugar, and white pepper in a small bowl; set aside.

    Advertisement
  • Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add garlic and jalapeño; cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) mixture until it is fragrant, about 10 seconds. Add pea shoots; cook, stir-frying constantly, until pea shoots just begin to wilt, about 30 seconds. Sprinkle with salt mixture; cook, stir-frying constantly, until pea shoots are just wilted but still bright green and stems are crisp-tender, 2 to 3 minutes. 

Note

Find snow pea shoots at Chinese grocery stores and farmers markets.

Advertisement