Garlic Bacon Snow Pea Shoots
Tender snow pea shoots meet crispy bacon and fragrant garlic in this lightning-fast stir-fry that delivers bold flavor in under 20 minutes.
Story
A weeknight savior that comes together in minutes. The bacon renders its golden fat while the garlic perfumes the wok. A quick blanch keeps the pea shoots bright and crisp-tender, then they finish in the pan with a kiss of dried chili heat.
Ingredients
snow pea shoots
200g
bacon
100g
garlic cloves
3
dried red chilies
2-3
cooking oil
2 tablespoons
salt
to taste
Instructions
1
Get everything ready
Trim the woody ends from the snow pea shoots and pull off any tough strings along the edges. Give them a thorough rinse and pat completely dry with a clean towel. Cut the bacon into small, bite-sized pieces. Roughly chop the garlic. Snip the dried chilies in half for easier mixing, or leave whole if you prefer a milder kick.
2
Blanch the pea shoots
Bring a pot of water to a vigorous boil. Drop in the snow pea shoots and cook for about 30 seconds until they turn a vibrant green and are just tender. Drain right away and plunge into an ice bath to halt the cooking. Drain again and set aside.
3
Crisp the bacon and bloom the garlic
Heat oil in a wok or large skillet over medium-high heat. Add the bacon pieces and cook until they release their fat and turn golden and crispy, roughly 3-4 minutes. Toss in the garlic and dried chilies, stir-frying for 30 seconds until wonderfully fragrant.
4
Toss and serve
Add the blanched snow pea shoots to the wok. Stir everything together over high heat for 1-2 minutes until well combined and heated through. Season with salt to taste and serve immediately while piping hot.
