A quick and simple spring vegetable dish made with tender pea shoots foraged from the field. The greens are lightly stir-fried with garlic, resulting in a naturally sweet and nutritious side dish that comes together in minutes.
Sort through the pea shoots, discarding any tough stems or yellowed leaves. Rinse thoroughly under cold water and drain well. Roughly chop into 2-inch lengths.
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Add the pea shoots all at once. Stir-fry vigorously for 1-2 minutes until just wilted but still bright green. Season with salt and a tiny pinch of sugar if desired. Remove from heat immediately and serve hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
