Stir-Fried Garlicky Snow Pea Shoots

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.

Stir-Fried Garlicky Snow Pea Shoots
Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford
Active Time:
10 mins
Total Time:
10 mins


  • 1 pound fresh snow pea shoots (about 14 packed cups) or spinach

  • ½ teaspoon 1/2 teaspoon kosher salt

  • ¼ teaspoon granulated sugar

  • teaspoon ground white pepper

  • 2 tablespoons peanut oil or vegetable oil

  • 4 medium garlic cloves, smashed

  • 1 teaspoon thinly sliced unseeded red jalapeño


  1. 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.

  2. 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.


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

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