Pea shoots and shiitake mushroom stir-fry
Toasted sesame oil
1 Tbsp, minced
Fresh shiitake mushroom
5 oz, stems removed and discarded, caps thinly sliced
Uncooked pea shoots
Low sodium soy sauce
- 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