Recipes and a special offer just for you!

Free recipe & food news every week

Search & Social
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles undefined vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

Sell your books to Powell's

Recycle your SAD* old cookbooks, make $, and support Cook for Good (*Standard American Diet)

« Rhubarb Crunch | Main | Jimaca Stars with Fennel and Ginger-Carrot Puree »

Stir-Fried Pea Shoots with Ginger and Garlic, Super-Wok Style

One of my favorite Triangle-area restaurants is Super-Wok, where I first had stir-fried pea tips with garlic (also called pea shoots). My version, like theirs, is fairly hot and spicy, but you can adjust it to make it your own.

I love finding new vegetables and really love finding out that something I'd been composting was actually a delicacy. Use this recipe to cook fresh greens in about ten minutes. You'll get the fresh pea flavor without having to shell or string the pods. The leaves have the texture of baby spinach and the stems provide a satisfying crunch, even after a quick stir-fry.

homemade stir-fried pea shoots with garlic and ginger on brown rice

Stir-Fried Pea Shoots with Ginger and Garlic, Super-Wok Style

Active time: 10 minutes. Total time: 12 minutes. Make four big servings or eight side-dish servings.


  • 1 pound pea shoots (454 grams)
  • 6 cloves garlic
  • 1 tablespoon fresh minced ginger
  • 2 tablespoons vegetable oil
  • 1 teaspoon red pepper flakes
  • 2 tablespoons soy sauce


  1. Mince garlic and set aside. Pick over pea shoots, removing any yellowed or bruised parts. If you spot a few pea flowers, reserve one as garnish for each person. Rinse pea shoots well in three changes of water, then spin dry in a salad spinner. Usually the shoots will be under four inches long and won't need any other preparation, but if you have very long ones, cut them into sections.
  2. Put on a clean towel to dry a little more. Rinse pea flowers and set aside.


  3. Mince ginger and measure remaining ingredients.
  4. Heat wok following the manufacturer's instructions. (I turn my electric wok up to high.) Pour oil down side of wok. Add garlic and ginger. Stir and cook until fragrant, about 20 seconds. Add pea shoots, stirring them constantly as they wilt, for about two minutes.
  5. Pour soy sauce into wok down the side and immediately cover wok. Turn heat to low and let pea shoots steam for about two minutes. Serve at once over rice or noodles or as a side dish, garnished with pea flowers if using.


  • This is just my re-creation of a recipe I've enjoyed, not one provided by the Super-Wok. It's scrumptious but may not be "athenticate" as they say on their menu.
  • Read more about pea shoots or pea tips in my Veg o' the Week column.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.