Pea shoots and shiitake mushroom stir-fry

Total Time
13 min
10 min
3 min
Before there are peas on the vine, before there are even the vines themselves, there are the shoots, which are long, gorgeous tendrils that will eventually become the pea plant. Farmers cull the shoots to keep the plants healthy—and those cuttings are an exquisite delight, sweet and tender. If you've never cooked with ea shoots before, you should know that cook very quickly, wilting like spinach leaves. To double this recipe (for 4 servings), you'll have to make it in two batches. Otherwise, the shoots will overflow your wok. If desired, you can serve the stir-fry, which also includes mushrooms, scallions, garlic, and ginger, over brown rice.


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


Like this recipe? Share it! (The icons at the top make it easy.)