I am constantly on the search for the perfect side dish. Any day now, I’m going to abandon main dishes altogether, and convert to a life of nothing but sides. And as long as they’re as tasty as these stir-fried pea sprouts, I can’t see much of a problem with that.
Pea sprouts are tender and delicate, with a good crunch and a sweet flavor. They can be eaten raw in salads, but they’re extra special when flavored with a punch of garlic.
Although it can take a few tries to get the timings just perfect, you’ll understand the effort once you’ve nailed it.
This pea sprout recipe is incredibly versatile, and ideal as a side to most Chinese dishes. Try it alongside dim sum, for a restaurant quality experience. Otherwise, the classic ingredients work perfectly with all kinds of Chinese flavorings.
What are pea sprouts?
Pea sprouts are essentially just young pea plants, before the pea has had a chance to grow. They’re loaded with antioxidants and carotene, which makes them super healthy, and can potentially reduce the risks of cancer. Pea sprouts can even be grown at home!
How to prepare pea sprouts
Often, the preparation of the pea sprouts is the hardest part of it all, especially if you want a top quality dish. Young pea sprouts tend to be thin, and they can taste bitter.
When cooked, these young shoots become stringy. Older pea sprouts have spent more time absorbing water, so their stems are juicy and tender, while maintaining that crisp crunch.
Once you’ve purchased your pea sprouts, you want to make sure they’re all up to standard. Go through the bag carefully, snipping off any tough stems. You can easily tell which stems are tough by bending them.
A good stem should snap in two, but a tough stem will simply bend.
Once you’ve sorted out your good stems. Give the remaining pea sprouts a clean under cold running water. Pat them dry, but don’t worry if they maintain some moisture.
Removing the tough stems isn’t necessary, but it does help with the final dish. This small extra step can push the dish from good, all the way to fantastic.
How to cook pea sprouts
Begin by cleaning and preparing your pea sprouts. This may take some time, but the rest of the dish cooks so quickly it hardly even matters. Remove any tough stems, and rinse away the dirt.
Next, begin prepping your ingredients. Things go fast, so you want to be sure every ingredient is on hand. Don’t worry, there’s only a few. Peel a small piece of ginger, and slice it finely. Next, peel 3 cloves of garlic and mince them.
The garlic is going to provide a depth of flavor, so don’t be afraid by the amount.
Heat a generous pouring of oil in a wok. Peanut oil works best, or use a neutral oil. Again, don’t hold back. The oil is what gives the dish it’s richness, and it also helps to sear the pea sprouts, rather than steam them. The seared veg will maintain crunch, rather than just wilting.
Once the oil has heated up, add the ginger and stir-fry until aromatic. This shouldn’t take long, and then you’re ready to add the garlic. Keep the wok on a medium heat, but not too hot.
The garlic doesn’t need long to cook, and it should be just turning golden when it’s done. Be careful to keep the garlic moving, so it doesn’t burn. The garlic flavors will infuse into the oil, coating the pea shoots.
It’s best to add the pea shoots in batches, or they can turn soggy, and won’t cook properly. At first, it may look like an intimidatingly large amount of pea sprouts, but don’t worry!
They really do shrink down when you’re cooking them. Add a decent handful, sprinkle with salt, and take care to coat them in the oil. Once they’ve started to wilt, throw some more in.
Keep everything moving, as we don’t want the sprouts or the garlic to spend too long on the bottom of the pan. Use a folding motion, to coat all the leaves.
When all the pea sprouts have just started to wilt, turn the heat off. Pour in a splash of Chinese cooking wine, stir it through, and serve.
Pea Sprouts Recipe
Ingredients:
- 1 pound pea sprouts
- 1 teaspoon thinly sliced ginger
- 3 cloves garlic, minced
- 1 ½ tablespoons peanut oil or neutral oil (such as canola)
- 1 tablespoon Chinese rice wine
- Salt, to taste
Directions:
- Heat the oil in a wok, over a medium heat. Add the ginger, and stir-fry until fragrant, roughly 1 minute.
- Add the garlic, fry until fragrant and lightly brown. Be sure not to let the garlic burn. Heat slowly, stirring regularly. The garlic flavoring must infuse into the oil.
- Turn the heat to high, and add the pea shoots. Mix thoroughly until the shoots are well coated in the oil. Sprinkle with salt, and cook for 2-3 minutes, stirring frequently.
- When the leaves start to wilt and soften, turn off the heat. Be careful not to overcook. Pour in the Chinese rice wine, mix well, and serve immediately.
Notes: Peanut oil will impart a slight peanut flavoring, which works well with the other ingredients. However, it isn’t suitable for those with peanut allergies. A neutral oil, such as canola or vegetable oil, can be used if necessary.
If you don’t have access to peanut oil, use ½ teaspoon of toasted sesame oil alongside the Chinese rice wine, for a similar nutty flavor.
When shopping for pea shoots, look for those with larger stems, as these are tender and subtly sweet. If you can, try and taste a shoot before purchase.
Pea shoots cook quickly, so timing is everything. Overcooking will ruin the delicate flavoring, and spoil the texture. Pea shoots should be tender, but still with that bit of crunch. Once they start wilting, turn off the heat and get ready to serve.
