Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Sautéed Snow Pea Tips
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 115
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 421 mg
This classic Chinese vegetable dish of stir-fried snow pea tips is simple, but its popularity at restaurants and banquets and with home cooks alike is a testament to its deliciousness. Also known as snow pea leaves or sprouts and dòu miáo in Mandarin, the tips are made up of the leaves and part of the stalk of the snow pea plant; look for them at markets specializing in Asian ingredients or at farmers’ markets. With stir-frying — the classic cooking method — the leaves wilt and become silky like spinach and the hallow stalks turn crisp-tender. The flavor is earthy and slightly sweet, and the dish can be as easy as just adding a little oil, garlic and white pepper, although in this version, ginger, Shaoxing wine and fish sauce add a touch more complexity. The whole cooking process is very quick, and the tender vegetable can be on your table in about 15 minutes start to finish.
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 115
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 421 mg
Ingredients
Directions
- Soak the snow pea tips in a large bowl of cool water for at least 5 minutes. Lift the tips out and rinse each under cool running water to remove any grit. Drain the tips thoroughly in a colander.
- Heat a wok over medium-high heat until it starts to smoke, about 2 minutes (see Cook’s Note). Drizzle in the neutral oil and swirl to coat the bottom of the wok. Immediately add the ginger and garlic and cook, stirring constantly with a wok spatula or metal spoon or spatula until the garlic starts to turn golden brown, about 30 seconds. Toss in the pea tips and Shaoxing wine and stir-fry until the leaves are wilted and the stems are just tender, about 3 minutes.
- Stir in fish sauce, sugar, white pepper and 1 teaspoon kosher salt until just combined. Taste and adjust with a pinch more salt or sugar. Drizzle with sesame oil and serve.
Cook’s Note
If you’re sensitive to the spicy flavor of ginger you can lower the amount to 1/2 tablespoon or even omit it. If you have a small wok you’ll want to cook the pea tips in two batches.
