How to Make South East Asian Wok-Fried Pea Shoots Asian Cooking Recipe Cuisine

South East Asia Wok-Fried Pea Shoots

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4-6 Servings

1 lb pea shoots, rinsed and drained well

2 tbsp vegetable oil

3 garlic cloves, minced

1/4 cup chicken stock or water

2 tsp soy sauce or fish sauce

Sesame oil for drizzling

Directions:

Trim the pea shoot, making sure to remove any tough stems.

Heat vegetable oil over medium heat in a large wok. Add garlic and cook until fragrant. Raise heat to high and throw in the pea shoots. Toss to coat evenly with oil and garlic until leaves are wilted.

Add the stock and soy sauce, toss until liquid has reduced to a few tbsp and the shoots are tender and bright green. Drizzle with sesame oil and serve immediately.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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