Pea Shoots And Chicken In Garlic Sauce Recipes

Steps:

• In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

Steps:

• Rinse the pea shoots thoroughly in cold water twice, lightly drain.
• In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
• Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

Steps:

• Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.

Steps:

• In a small bowl, whisk together soy sauce, rice wine, sugar, and cornstarch and set aside.
• Heat a wok over high heat until smoking. Add oil. When oil shimmers add garlic and cook, stirring constantly, for 15 seconds.
• Add pea shoots and continue stirring until pea shoots wilt, about 2 minutes.
• Add soy sauce mixture to wok and continue stirring, 1 minute more. Serve immediately.