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Gallery Pea-Shoot and Vegetable Stir-Fry Recipe Summary Servings: 6
Ingredients Ingredient Checklist 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)
Gallery Pea-Shoot and Vegetable Stir-Fry
Recipe Summary Servings: 6
Gallery
Pea-Shoot and Vegetable Stir-Fry
Pea-Shoot and Vegetable Stir-Fry
Pea-Shoot and Vegetable Stir-Fry
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 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)
Directions
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.
Reviews
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All Reviews for Pea-Shoot and Vegetable Stir-Fry
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pea-Shoot and Vegetable Stir-Fry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
