Pea Shoots and Shiitake Mushroom Stir-Fry
- Total Time
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 oil1 tsp
uncooked scallion(s)4 medium
ginger root1 Tbsp, minced
minced garlic1 tsp
fresh shiitake mushroom5 oz, stems removed and discarded, caps thinly sliced
uncooked pea shoots8 oz
low sodium soy sauce2 Tbsp
rice vinegar1 Tbsp
hoisin sauce1 Tbsp
- 1. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, ginger and garlic. Stir-fry 30 seconds.
- 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. 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