Pea Shoot and veggie stir fry

Serves 6


        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

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        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.