I can't fully explain why, but Chinese vegetables satisfy me in a way that others cannot. Pea tips, kai-lan, bok choy, I love them all. I was very excited to find pea tips, as it's not often that I get to eat them. Like many leafy vegetables, spinach for example, the pea tips will shrink down quite a bit when cooked. Simplest is best in the handling of these vegetables; let the flavors speak for themselves. I wouldn't add much more than a little soy sauce, if you choose to go that route.
- Heaping pile of pea tips
- 1 clove garlic
- A bit of salt
- Canola oil
Instructions
First, remove any curly tendrils you see popping out around the leaves. Rinse the pea tips in water.
As with any wok cooking, you'll want to start by getting the wok very hot. Finely mince the garlic. Once the wok is hot, add a little oil, then the pea tips, minced garlic, and salt. Stir fry for a few minutes, until the stalks are soft and the leaves are wilted. If you want you could also add a little soy sauce. Keep everything moving to prevent burning.
Stir fried pea tips go nicely with rice, and whatever protein you like. I heated up some char siu to go with it.
The pea shoots looked so fresh and green. Perfect condition. Char siu (roast pork), rice and greens is a classic simple Chinese meal. The wok looked so well seasoned and in such good condition. When it is like that, it really doesn't stick. Mine is in good condition as well. It is amazing how a thin cooking pan when well seasoned and conditioned can work so well and does not stick.
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