This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, it highlights the fresh vegetables as the stars of the show. When pea shoots aren't in season, try this same stir-fry with fresh watercress or spinach. Source: EatingWell Magazine, March 2019

Vivian Ku


Ingredient Checklist


Instructions Checklist
  • Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.



Tip: Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.

Nutrition Facts

150 calories; 9.9 g total fat; 1 g saturated fat; 291 mg sodium. 3 mg potassium; 7 g carbohydrates; 2.2 g fiber; 3 g sugar; 2.2 g protein; 1890 IU vitamin a iu; 23 mg vitamin c; 23 mg calcium; 1 mg iron; 1 mg magnesium;