Pea Shoots and Shiitake Mushroom Stir-Fry

Total Time
13 min
10 min
3 min
Pea shoots cook quickly, wilting like spinach leaves. To double this recipe (for 4 servings), make it in two batches. Otherwise, the shoots will overflow your wok.


toasted sesame oil

1 tsp

uncooked scallion(s)

4 medium

ginger root

1 Tbsp, minced

minced garlic

1 tsp

fresh shiitake mushroom

5 oz, stems removed and discarded, caps thinly sliced

uncooked pea shoots

8 oz

low sodium soy sauce

2 Tbsp

rice vinegar

1 Tbsp

hoisin sauce

1 Tbsp


  1. 1. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, ginger and garlic. Stir-fry 30 seconds.
  2. 2. Add mushrooms; stir-fry 1 minute. Mound pea shoots into wok; toss and stir over heat 1 minute, until they begin to wilt.
  3. 3. Pour in soy sauce, vinegar and hoisin sauce. Stir-fry about 2 minutes, until sauce is bubbling and pea shoots have fully wilted. Serving size: 1 1/4 cups


Before there are peas on the vine, before there are even the vines themselves, there are the shoots: long tendrils that will eventually become the pea plant. Farmers cull the shoots to keep the plants healthy — those cuttings are an exquisite delight, sweet and tender. If desired, serve the stir-fry over brown rice.Like this recipe? Share it! (The icons at the top make it easy.)

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