Ginger-Infused Snow Pea Shoots in Savory Broth

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.