Quick-Cooked Pea Shoots

Name: Quick-Cooked Pea Shoots
Ingredients: 1 to 2 lbs. pea shoots (see Notes) or watercress; 2 tablespoons vegetable oil; 1 teaspoon kosher salt; 1 fresh red or green arbol, Thai, or serrano chile, stem on and slit lengthwise; or 1 dried arbol or cayenne chile; 6 quarter-size slices peeled fresh ginger, cut into thin slivers

5 ingredients

2 steps

Ingredients

1 to 2 lbs. pea shoots (see Notes) or watercress
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 fresh red or green arbol, Thai, or serrano chile, stem on and slit lengthwise; or 1 dried arbol or cayenne chile
6 quarter-size slices peeled fresh ginger, cut into thin slivers

Directions

1

Wash pea shoots and trim any tough stems. Heat oil in a wok or large, heavy frying pan over high heat. Throw in salt, whole chile, and ginger. When ginger starts to sear, immediately add pea shoots. Cook, moving constantly with tongs so that they cook evenly, 1 to 2 minutes, or just until thoroughly wilted. Serve immediately, with whole chile on top of greens or set aside.
2

Note: Nutritional analysis is per serving.