Pea-Shoot and Vegetable Stir-Fry
Jaimey
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 oz snow peas, trimmed
- 6 oz shiitake mushrooms, stemmed, caps cut into thin strips
- 2 heads baby bok choy, cut length-wise into 6 wedges
- 1 yellow bell pepper, but into 1/4 inch thick strips
- 3 scallions, cut into 2-inch matchsticks
- 2 oz pea shoots (1 1/2 cups)
- Course salt and freshly ground pepper
- Sesame seeds, toasted, for garnish
- Crushed red pepper flakes, for garnish (optional)
directions
- 1
Stir together ginger, soy sauce, vinegar and sesame oil in a bowl. Set aside.
- 2
Heat 1 1/4 teaspoons vegetable oil in a wok or large skilled over medium-high heat until hot but not smoking. Add celery and garlic; cook, stirring constantly about for about 4 minutes or until tender. Transfer to a rimmed baking dish. Set aside.
- 3
Add 1 1/2 teaspoons vegetable oil to wok. Add snow peas and mushrooms and cook until tender, about 4 minutes. Transfer to baking sheet.
- 4
Reduce heat to medium-low; add 1 1/2 teaspoons vegetable oil to wok. Add bok choy; cook, turning frequently, until tender, about 6 to 8 minutes. Transfer to the baking sheet.
- 5
Raise heat to medium high. Add remaining 1 1/2 teaspoons oil to wok, and add bell pepper, cooking 2 minutes until tender. Add reserved soy-sauce mixture, cook until reduced by half, about 2 minutes. Add reserved cooked vegetables and toss until heated through, about 3 minutes.
- 6
Remove vegetables from heat, and add pea shoots and scallions. Season with salt and pepper. Sprinkle with sesame seeds and red pepper flakes.
Source: Jaimey
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