My first taste of Chinese Snow Pea Sprouts with Garlic was in Sydney, Australia some 10 years ago. We frequented a rather fantastic Shanghainese restaurant almost weekly and would always order the snow pea shoots. I love the delicate pea flavour from the leaves and combined with the garlic, it's quite the taste sensation!
蒜蓉炒豆苗 - 'dòu miáo' Lost in Translation
Being the clever folk we are we helpfully learned the word for this dish as it wasn't on the menu. It NEVER worked - a manager was always called as we fumbled through a combination of repeating our bad Mandarin, repeating it louder, gesturing the international hand signs for 'snow pea shoot', and eventually showing them a picture from our phone.
1 minute meal
To cook snow pea shoots at home is super simple and, like a lot of Chinese food, ready in seconds! This is a side dish, to be served with other Chinese fare, perhaps my delicious Xinjiang Lamb Skewers. They'll bring lightness and freshness to any spread.
How to make my Chinese Snow Pea Sprouts with Garlic
- Heat the oil in a wok over a high heat until just hot.
- Add the garlic and stir for 5 seconds before adding all the snow pea shoots.
- Stir fry for 1 minute until wilted then add the Shaoxin wine, season with salt and remove from the heat.That's it!
Nutrition (per serving)
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