Tuesday, May 19, 2015

Stir-Fry Pea Greens 蒜炒大豆苗

These soft-stemmed vine-type sweet pea greens with large tender leaves (of matured pea plants) 大豆苗/豆叶 are unlike the delicate pea-shoots (of young pea plants) 豆苗. Both the pea greens and pea shoots have a strong grassy-taste compared to the peas themselves; but the matured pea greens of the pea plants are sturdier, thus more fibrous and tough, compared to the young pea shoots.

Most commonly, the Asian way of cooking pea greens is stir-frying; and without fail turns out amazingly delicious, just like pea shoots in a stir-fry.

Garlic Stir-Fry Pea Greens with Gojiberries 蒜炒大豆苗
3 cloves garlic, finely minced
1 packet pea greens, approximately 6-8 handfuls; properly rinsed
1tbsp gojiberries, re-hydrated in 1tbsp Japanese sake
Some homemade chicken stock, or water
Pinch of sea salt and ground white pepper to taste

Directions: Saute the garlic in hot oil, then add the pea greens. If mixture is too dry, add 2-3 tbsp of homemade chicken stock or water, then cover pot/pan and allow the steam to cook the greens. When the pea greens has cooked down, add the sake (used to hydrate the gojiberries) and fry for about 2-3 minutes. Add the gojiberries, give it a good mix then season with salt and pepper.

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