Sautéed Pea Shoots with Garlic

Sautéed Pea Shoots with Garlic

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From: EatingWell Magazine, March 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 3 tablespoons minced garlic
  • 1 pound pea shoots or sprouts
  • ¼ cup Shaoxing rice wine (see Tip)
  • ¾ teaspoon salt
  • ¼ teaspoon ground white pepper

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: ½ cup
  • Per serving: 150 calories; 10 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,890 IU vitamin A; 23 mg vitamin C; 23 mg calcium; 1 mg iron; 291 mg sodium; 3 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, 1½ vegetable

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