Pea-Shoot and Vegetable Stir-Fry
Barely wilted shoots brighten a stir-fry of snow peas, bok choy, and shiitake mushrooms.
- Servings: 6
Source: Martha Stewart Living, May 2004
- 1 tablespoon finely grated peeled fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon rice-wine vinegar
- 1 1/2 teaspoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 celery stalk, cut into thin half-moons
- 2 garlic cloves, thinly sliced
- 8 ounces snow peas, trimmed
- 6 ounces shiitake mushrooms, stemmed, caps cut into thick strips
- 2 heads baby bok choy, cut lengthwise into 6 wedges
- 1 yellow bell pepper, cut into 1/4-inch-thick strips
- 3 scallions, cut into 2-inch matchsticks
- 2 ounces pea shoots (1 1/3 cups)
- Coarse salt and freshly ground pepper
- Sesame seeds, toasted, for garnish
- Crushed red-pepper flakes, for garnish (optional)
Stir together ginger, soy sauce, vinegar, and sesame oil in a bowl; set aside.
Heat 1 1/2 teaspoons vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking. Add celery and garlic; cook, stirring constantly, until just tender, about 4 minutes. Transfer to a rimmed baking sheet; set aside.
Add 1 1/2 teaspoons vegetable oil to wok. Add snow peas and mushrooms; cook until tender, about 4 minutes. Transfer to the baking sheet; set aside.
Reduce heat to medium-low; add 1 1/2 teaspoons vegetable oil to wok. Add bok choy; cook, turning frequently, until tender, 6 to 8 minutes. Transfer to the baking sheet; set aside.
Raise heat to medium-high. Add remaining 1 1/2 teaspoons vegetable oil to wok. Add bell pepper, and cook until tender, about 2 minutes. Add reserved soy-sauce mixture, and cook until reduced by half, about 2 minutes. Add reserved cooked vegetables to wok, and cook, tossing frequently, until vegetables are heated through, about 3 minutes.
Remove wok from heat; toss in scallions and pea shoots. Season with salt and pepper. Sprinkle with sesame seeds, and with red-pepper flakes, if desired.