Cherry & Dennis Helper Habitat
Stir-fried Pea Shoots with Two Mushrooms
豆苗炒雙菇
Recipe overview
Tender pea shoots are quickly stir-fried with shiitake and straw mushrooms for savoury aroma while the leaves stay bright green.
01
Ingredients
Main ingredients
- 500 g pea shoots
- 6 (about 20 g) dried shiitake mushrooms
- 150 g straw mushrooms
- 3 cloves garlic
Mushroom seasoning
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp sugar
- 3 tbsp water
Stir-frying oil
- 2 tbsp cooking oil
Finishing slurry
- 1 tsp cornstarch
- 1 tbsp water
02
Tools
- large bowl
- colander
- chopping board
- kitchen knife
- small bowl
- wok
- wok spatula
03
Steps
Step 1
Soak the shiitake
Soak dried shiitake in warm water for 20 minutes until soft, squeeze dry, remove stems and halve.
Step 2
Wash the pea shoots
Remove tough stems, wash the shoots twice and drain until no visible water clings to them.
Step 3
Prepare straw mushrooms
Rinse the straw mushrooms, halve large ones and drain thoroughly in a colander.
Step 4
Slice the garlic
Peel the garlic and cut it into thin slices.
Step 5
Mix mushroom sauce
Combine oyster sauce, light soy sauce, sugar and 3 tablespoons water in a small bowl.
Step 6
Mix the slurry
In another bowl, stir 1 teaspoon cornstarch with 1 tablespoon water until smooth.
Step 7
Stir-fry both mushrooms
Heat 1 tablespoon oil in a wok and stir-fry both mushrooms over medium-high heat for 2 minutes until lightly golden.
Step 8
Cook the mushroom sauce
Pour in the sauce, cook for 1 minute until absorbed, then lift out the mushrooms with their sauce.
Step 9
Fry the garlic
Wipe the wok, add the remaining 1 tablespoon oil and fry garlic over high heat for 15 seconds until fragrant.
Step 10
Stir-fry pea shoots
Immediately add the drained shoots and toss constantly over high heat for 1 to 2 minutes until just wilted and green.
Step 11
Combine and thicken
Return mushrooms and sauce; restir the slurry and add gradually, tossing for about 30 seconds until lightly coated.
Step 12
Serve immediately
Turn off the heat while the shoots are tender and green, then plate immediately to prevent watering out.
Common mistakes
- Adding wet pea shoots and boiling them in released water.
- Using shiitake before fully softened.
- Stir-frying in a lukewarm wok so the greens yellow.
- Pouring in all the slurry and making the sauce too thick.
Tips
Drain everything well, brown the mushrooms first and lift them out, then cook the shoots quickly over high heat. Add only enough slurry for a light coating.
