Spring is such a lovely season! We have so many yummy fresh vegetables. This is one of the most popular and quick snow pea leave recipe—snow pea leaves stir-fried with garlic.
Snow pea leaves or snow pea tips (snow pea shoots) are called 豌(wān)豆(dòu)苗(miáo) in Mandarin. We used to harvest and enjoy them at this time around the year. The most classic Chinese ways of cooking Snow pea leaves is stir frying with garlic or cooked in soup.
When harvest in your own garden, pick the tender tops. The curly tendrils on the tops are editable but the older ones are not tender enough to chew. So if you feel your snow pea leaves are not tender enough, discard them.Usually I do not beak the whole snow pea tips(as they are so gender! ), but if you like, you can break them into 2 or 3 parts. But remember to remove the tough stem.
- 2 garlic cloves , minced
- Pinch of salt
- 1 tablespoon cooking oil
- 200 g snow pea leaves
Heat oil in wok and then stir fry minced garlic over slow fire for around 10 to 15 seconds until aromatic.
Place snow pea leaves in and immediately add salt. Do a quick fry (around 15 seconds to 20 seconds) and transfer out immediately.