Sauteed Pea Shoots with Garlic and Shao Xing Wine

1. Prep

Begin by thoroughly cleaning your pea shoots. Submerge them in a bowl of cold water, allowing them to float freely. Gently agitate the pea shoots for about ten seconds to loosen any dirt or sediment. Carefully lift the pea shoots out of the water, ensuring not to stir up the sediment at the bottom of the bowl. Replace the water and repeat the process until the water remains clear. Either spin the pea shoots dry in a salad spinner or allow them to drain on paper towels for 5-10 minutes. While those are drying, thinly slice the garlic.

2. Sweat Aromatics

Heat a large pan over medium heat and add the oil. Once the oil is warm, but not smoking, add the thinly sliced garlic to the pan. Cook, stirring frequently, for about 1 minute or just until the garlic is fragrant but not browned – remember, overcooking garlic can turn it bitter.

3. Sauté Greens

Immediately add the pea shoots to the pan with the garlic with a pinch of salt. They will seem voluminous at first, but they will quickly wilt down. Stir for about thirty seconds, flipping the greens to ensure that the heat is evenly distributed. After the greens have begun to wilt, drizzle in the Shao Xing wine, which will add a rich, aromatic flavor and assist further in wilting the greens. Make sure to evaporate off the wine before serving.

4. Finishing Ingredients

As the pea shoots are about 80% wilted, which will take just a couple of minutes, turn off the heat. the residual heat should finish cooking the pea shoots. Check for seasoning and adjust with salt if needed.