This quick and easy side dish goes with anything on the dinner menu. Made with a simple sauce, it highlights the fresh vegetables as the stars of the show. When pea shoots aren’t in season, try this same stir-fry with fresh watercress or spinach.”


  • 2 tablespoons canola oil
  • 2 tablespoons sesame oil
  • 3 tablespoons minced garlic
  • 1 pound pea shoots or sprouts
  • ¼ cup Shaoxing rice wine (see Tip)
  • ¾ teaspoon salt
  • ¼ teaspoon ground white pepper


  • 1Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.