15 minutes
A delightful dish of tender snow pea shoots infused with ginger and garlic flavors in a savory chicken broth.
quarts
Ginger, peeled and lightly smashed
0.25 inches
Snow Pea Shoots, trimmed
0 lb
tablespoons
Baking Soda, optional
teaspoons
cups
Ginger, peeled and lightly smashed
0.25 inches
teaspoons
tablespoons
tablespoons
1. Water-blanching pea shoots
Start by bringing 2 quarts of water to a boil in a wok. Add a ½-inch slice of peeled and lightly smashed ginger, 1 tablespoon of salt, and, if you like, ½ teaspoon of baking soda. This helps to tenderize and maintain the vibrant green color of the snow pea shoots. Once the water is boiling, add the snow pea shoots and blanch them for about 45 seconds to 1 minute. You’ll know they are ready when they turn bright green and tender. Immediately run cold water over the shoots to stop the cooking process, then drain and discard the ginger.
2. Prepare poaching liquid
Clean and dry the wok thoroughly before moving on to the next step. Pour in 3 cups of chicken stock and add another ½-inch slice of peeled and lightly smashed ginger, ½ teaspoon of salt, and 1 tablespoon of fried garlic from Garlic Oil. Bring this mixture to a boil. The combination of these ingredients will form a rich, savory broth that will infuse the pea shoots with delightful flavors.
3. Poaching pea shoots
Once the broth is boiling, add the blanched pea shoots back into the wok. Stir them gently and bring the broth back to a boil. Add 2 tablespoons of Garlic Oil, stir again, and then reduce the heat to medium. Let the pea shoots cook for another 2 to 3 minutes until they become very tender and fully absorb the broth’s flavor.
4. Serving
Transfer the tender shoots and their savory broth to a heated tureen for an elegant presentation. Serve immediately to enjoy the dish at its best.
Change the flavor profile of the broth by using different aromatics. For example, create a Thai-inspired version with coconut milk, lemongrass, lime leaves, and chili. Or go for a Japanese variation with dashi, miso, and sake.
Add tofu, thinly sliced chicken, shrimp, or slices of beef to the broth along with or in place of the snow pea shoots. This can create a more substantial meal while still highlighting the delicate flavors of the broth.
Swap snow pea shoots for baby spinach, bok choy, swiss chard, or any other quick-cooking greens. The key is to choose greens that will not overpower the subtle flavors of the broth.
Garnish with different herbs like cilantro, parsley, or dill to give each variant a unique taste and appearance.
Turn the dish into a noodle soup by adding cooked rice noodles, soba, or udon. The starch from the noodles will give the broth more body and make for a heartier dish.
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