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Ready In:
20 minutes
Serves: 4
Pea shoots are sweet, tender, and high in fiber. Using stock enhances the flavor of pea shoots. If pea shoots are not available, substitute with spinach or any other tender greens vegetable.
What you'll need
Measuring spoons
Non-stick wok or large pan
Measuring cups
Medium saucepan
Serving bowl
Ingredients
Serves 4
1 teaspoon Vegetable Oil or of Olive Oil
1/2 teaspoon Ginger minced
1 pound Pea Shoots
2 teaspoons Cooking Wine
1 pinch Sugar
1/4 teaspoon Salt
1/2 cup Supreme Stock low-sodium or of Chicken Broth low-sodium
1 teaspoon Cornstarch
1 Red Chili Peppers chopped, for garnish (optional)
Directions
1.Heat a nonstick wok or large pan over high heat. Add oil, swirling to coat sides.
2.Add ginger. Stir until fragrant. Add pea shoots, wine, and sugar. Stir-fry until cooked but still bright green and crisp, about 3 to 5 minutes. Remove and place on a serving plate.
3.In a medium saucepan over medium heat, add cornstarch, salt and stock, and stir constantly. Cook for about 1 minute, or until hot, to make a thin sauce.
4.Pour sauce over pea shoots and garnish with red pepper (optional).
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 58 | ||
| % Daily Value* | ||
| Total Fat 3 g | 4% | |
| Sodium 180 mg | 8% | |
| Total Carbohydrate 8 g | 3% | |
| Dietary Fiber 2 g | 7% | |
| Protein 5 g | ||
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Publication: Healthy Chinese Cuisine
Cooking Environment: 20 minutes or less
Source: NEOP Chinese Project of the Chinatown Public Health Center SF Department of Public Health
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