Wild Pea Shoots Stir-Fried with Garlic

 

1 T. rice wine

1/4 C. vegetable or chicken broth

2 tsp. tamari or soy sauce

1/4 tsp. sugar

1 tsp. cornstarch

2 tsp. cold water

1 pound wild pea shoots

2 T. peanut (or other vegetable) oil

4 cloves garlic, coarsely chopped

In a bowl, combine rice wine, broth, tamari, and sugar; set aside.

 

Mix cornstarch with cold water; set aside. Remove and discard any heavy stems from pea shoots. Heat oil in a wok over high heat. Add garlic and stir-fry just until fragrant, taking care not to burn it. Add pea shoots and stir to combine. Add sauce mixture; cover and cook until pea vines are tender, 1-2 minutes. Uncover. Add cornstarch mixture; cook while stirring just until sauce thickens. Serve with brown rice or a cooked hearty grain such as spelt or barley.