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Garlicky Pea Shoot Tangle

From the book The Vegetable Dishes I Can’t Live Without by Mollie Katzen

Serves

4 to 6

Introduction

Pea shoots require no chopping; just rinse, drain, and dry them before cooking.

Ingredients

	1	Tbsp. roasted peanut oil or extra-virgin olive oil
	1	lb. pea shoots, rinsed, drained, and thoroughly dried
	2	Tbsp. garlic, minced or crushed
	¼	tsp. salt (or to taste)

Steps

Place a large, deep skillet or wok over medium heat. After about a minute, add the oil and swirl to coat the pan.
Add the pea shoots and garlic, and turn up the heat. Stir-fry for about 5 minutes, attempting to get the garlic distributed evenly through the tangle of shoots. Stir in the salt along the way. (It’s easiest to use tongs or a large, long-handled fork for mixing.)
Remove from the heat as soon as the pea shoots are wilted and have turned deep green. Serve hot or warm.

This content is from the book The Vegetable Dishes I Can’t Live Without by Mollie Katzen.

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