Stir Fried Snow Pea Leaves

I am used to having a side dish of vegetable during mealtimes, specially at dinner. This was just something that my mom and maternal grandmother have always done as far as I remember. So I picked up this habit and have always made sure we have a side of vegetables specially if our dish does not contain any type of greens.

I just don’t make elaborate or complicated vegetable dishes like my mom and grandmother. I must confess, it was too much work for me then with too small children to care for. So I resorted to just making simple steamed veggies like brocolli, asparagus and beans. But our favorite is stir fried Asian greens such as yuchoy, bok choy, Chinese brocolli to name a few. If you want to learn more about Asian greens here is an easy guide for you to read.

Stir fried snow pea leaves is something that you always see at Cantonese restaurants. It’s somewhat hard to find these here in our area, the only place I have seen these is at 99 ranch. I was lucky enough that when I was shopping for it, the lady from the grocery store helped me pick the best from the pile.

First make sure to sort and clean the snow pea leaves, separating the hard stalks from the tender leaves. Then soak this for a a few hours before washing 2 -3 times to rid of dirt and sand and set aside.

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Get a wok or a skillet and place on high heat. Then add 3 Tbsp. vegetable oil and swirl to coat the pan. Then add 3-4 cloves garlic finely chopped then the snow pea leaves taking care not to burn the garlic. Stir contanstly and season with salt and white pepper. Cook until leaves are just wilted and still a bit crisp. Serve immediately.

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