The original recipe calls for 1 pound of pea shoots, but I realize that not everyone has those lying around their kitchen (or can harvest them from their garden, like I did). I've tried this with bok choy and young mustard greens, too, and it is my current favorite way to eat my leafy greens! Remember that 1 pound of greens will look like a TON when they're uncooked; after they've wilted/cooked, they will shrink down considerably. On the other hand, they aren't terrific leftover, so you'll have to figure out how much is a good amount for your family after a trial or two.
- 2 T. Shaoxing rice wine (cooking sherry is a fine substitute)*
- 1/4 C. broth or water
- 3 t. soy sauce
- 1/4 t. sugar
- 2 T. canola oil
- 2 cloves garlic, finely chopped
- 1 lb. pea shoots, bok choy,** young mustard greens, et.
- 2 t. cornstarch, dissolved in 4 t. water
**If using bok choy, cut up the stems separate from the leaves (you can "ribbon" the leaves), and give them a head start of a minute or so.
- In a small bowl, combine the wine, broth, soy sauce, and sugar. Set near the stove.
- In a wok or large, deep skillet over medium-high heat, heat the oil.
- Add the garlic and stir-fry until fragrant, about 15 seconds.
- Add the pea shoots and toss to coat with oil and garlic.
- Raise heat to high and add sauce mixture.
- Stir-fry pea shoots 15 seconds, then cover and cook for another 2-3 minutes, or until well wilted.
- Uncover, add the cornstarch mixture, and stir-fry another 30 seconds, or until the sauce has thickened and the shoots acquire a shiny, almost "glazed" look.
- Serve at once.