This is a delicious way to cook pea shoots. Not many westerners are familiar with this tasty vegetable. Give it a try and see how simple and easy it is to prepare.
Most of the pea shoots on sale in Chinatown should have large stems and pointed leaves, almost two inches in length. Avoid buying pea shoots that are starting to age and turn yellow. Fresh shoots can be refrigerated and stored for up to 3 days.
Wash the shoots thoroughly and drain them before using.
11 ounces of pea shoots
8 dried black mushrooms, soaked in hot water until soft and then sliced
1 tbsp soy sauce
1 tsp sugar
1 tsp cornstarch blended with 1 tbsp water
1 tsp sesame oil
2 tbsp oil
1/4 cup chicken stock
1 tbsp rice wine or sake
2 cups water
1. Place the mushrooms, water, soy sauce and sugar in a pan. Bring everything to a boil, cover and simmer until the mushrooms become tender.
2. Add the cornstarch and water blend to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with sesame oil. Then just keep warm.
3. Heat the oil in a wok and add the pea shoots. Stir-fry for a few seconds, pour in the chicken stock and rice wine and simmer until tender.
4. Serve the pea shoots with the mushrooms on the side.