Nutrition per serving may change if servings are adjusted.
¼ teaspoon salt
⅛ teaspoon ground white pepper
½ teaspoon peanut oil plus 1 tablespoon, divided
¼ cup diced pancetta
1 large clove garlic, smashed
8 ounces snow pea shoots (about 8 cups; see Tip) or sunflower sprouts
½ cup loosely packed cilantro sprigs
Combine salt and pepper in a small bowl.
Add ½ teaspoon oil and pancetta to a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over medium heat; when the pancetta starts to sizzle, stir-fry until it starts to brown, 1 to 1½ minutes. Reduce heat to medium-low and stir-fry 1 minute more.
Swirl in the remaining 1 tablespoon oil; add garlic, increase heat to high and stir-fry until fragrant, about 10 seconds. Add pea shoots (or sprouts), sprinkle with the salt mixture and stir-fry until just wilted and bright green, about 2 minutes. Remove the garlic. Stir in cilantro.
Equipment: 14-inch flat-bottomed carbon-steel wok
Snow pea shoots have a grassy, fresh and sweet snow pea flavor. Look for them in the spring in Asian markets, at farmers' markets and some specialty markets. Regular pea sprouts or sunflower sprouts are good substitutes.
85 calories;6 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 3 g protein; 1 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 1,552 IU vitamin A; 18 mg vitamin C; 18 mg calcium; 1 mg iron; 261 mg sodium; 10 mg potassium
Vitamin A (31% daily value), Vitamin C (30% dv)