This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, the fresh pea shoots are the star of the show.

EatingWell Magazine, March 2019; updated November 2022


Recipe Summary

10 mins
10 mins

What Are Pea Shoots?

Pea shoots are the tender leaves, stems and tendrils of pea plants. They are delicate and crisp with a sweet, earthy flavor. You can eat them raw in salads or they can be steamed, added to soups or stir-fried.

What Is the Difference between Pea Shoots and Sprouts?

Pea shoots and pea sprouts are both immature pea plants, but there are differences between the two. Pea shoots are typically grown in soil. Pea sprouts are sprouted pea seeds that you eat whole and are grown without soil in sprouting jars. You can use either pea shoots or sprouts in this recipe.

What Can I Substitute for Pea Shoots?

When pea shoots aren't in season, try this same stir-fry with fresh watercress or spinach.

Additional reporting by Jan Valdez


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.



Wok or large pot


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

Nutrition Facts

1/2 cup
150 calories; protein 2.2g; carbohydrates 7g; dietary fiber 2.2g; sugars 3.2g; fat 9.9g; saturated fat 1g; vitamin a iu 1890IU; vitamin c 22.7mg; calcium 22.5mg; iron 1.2mg; magnesium 0.7mg; potassium 2.6mg; sodium 290.9mg.

2 fat, 1 1/2 vegetable