Pea Shoot and veggie stir fry
1 tbsp finely grated and peeled fresh ginger
1 tbsp soy sauce
1 tbsp rice-wine vinegar
1 ½ tsp toasted sesame oil
2 tbsp vegetable oil
1 celery stalk, cut into thin half-moons
2 garlic cloves, thinly sliced
8 ounces snow peas, trimmed
6 ounces shiitake mushrooms, caps cut into thick strips
2 heads baby bok choy, cut lengthwise into 6 wedges
1 yellow bell pepper, cut into ¼ inch thick strips
3 scallions, cut into 2 inch matchsticks
2 ounces pea shoots (1 1/3 cups)
coarse salt and ground pepper
sesame seeds, toasted, for garnish
crushed red pepper flakes, for garnish (optional)
Recipe by Martha Stewart Living, May 2004
Stir together ginger, soy sauce, vinegar, and sesame oil in a bowl; set aside.
Heat 1 ½ teaspoons vegetable oil in a wok or large skillet over medium-high heat until hot but not smoking. Add celery and garlic; cook, stirring constantly until tender, about 4 minutes. Transfer to the baking sheet, set aside.
Reduce heat to medium-low; add 1 ½ teaspoons vegetable oil to wok. Add bok choy; cook, turning frequently, until tender, 6-8 minutes. Transfer to the baking sheet; set aside.
Raise heat to medium-high. Add remaining ½ teaspoons vegetable oil to wok. Add bell pepper and cook until tender, about 2 minutes. Add reserved soy sauce mixture and cook until reduced by half, about 2 minutes. Add reserved cooked vegetables to wok and cook, tossing frequently, until vegetables are heated through, about 3 minutes.
Remove wok from heat; toss in scallions and pea shoots. Season with salt and pepper, and sprinkle with sesame seeds and red pepper flakes if desired. Serve immediately.