Snow peas, sugar snap peas, and pea shoots are quick-cooked with a Thai-inspired oyster-fish-soy sauce dressing, together with loads of garlic and chiles, on this daring and punchy facet dish from SAVEUR Editorial Director Kat Craddock, which she tailored from a Pok Pok recipe by Andy Ricker. Shoots harvested later within the season are more durable in texture—modify the prepare dinner time accordingly.
Gear
Two Pea Stir-Fry with Greens
Taking its taste cues from Thailand, this fast stir-fry seasons snow peas, snap peas, and pea shoots with an umami-rich mixture of oyster sauce, fish sauce, soy sauce, garlic, and Thai chiles.
Yield: serves 4
Time:
10 minutes
Elements
- 1 Tbsp. canola oil
- 1 garlic clove, smashed
- 1½ cups snow peas (4 oz.), suggestions and strings eliminated
- 1½ cups snap peas (4 oz.), suggestions and strings eliminated
- 2 hen’s-eye chiles, thinly sliced
- 3 oz. pea shoots (tendrils, shoots, and leaves), lower into 2-in. lengths (2 cups, loosely packed)
- 2 tsp. oyster sauce
- 1½ tsp. fish sauce
- 1½ tsp. soy sauce
- ½ sugar
Directions
- To a wok set over excessive warmth, add the oil and swirl to coat. When smoking, add the garlic and fry till aromatic, about 10 seconds, adopted by the snow peas, snap peas, and chiles. Cook dinner, stirring repeatedly, till the pods are vivid inexperienced and starting to brown, about 2 minutes. Stir within the pea shoots and 1 tablespoon of water and prepare dinner till wilted, 30–45 seconds. Add the oyster sauce, fish sauce, soy sauce, sugar, and a pair of tablespoons water and prepare dinner, stirring repeatedly, till the peas and greens are tender and evenly coated with sauce, 1–2 minutes extra.
