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close up view of sauteed pea shoots

Pea Shoots with Garlic and Ginger

Author Sharon Wong


  • 1 large bag of pea shoots volume of a basketball, about 1 pound?
  • 2 cloves garlic minced
  • 1/2 inch slice of ginger peeled and minced
  • 1-2 teaspoon olive oil
  • Salt to taste


  1. Thoroughly wash pea shoots in cold water several times and trim them into 2-3 inch pieces.
  2. Blanch in boiling water in batches for a minute or so, take them out when the leaves turn green.
  3. Rinse with cold water and drain.
  4. Heat wok or large frying pan.
  5. Add 1 teaspoon of olive oil and sautee ginger and garlic until fragrant.
  6. Add pea shoots and sautee for 2-3 minutes.
  7. Season to taste with salt (optional)