Pea Tips Stir-fried with Garlic

PEA TIPS STIR-FRIED WITH GARLIC (QING CHAO DOU MIAO)

Courtesy Andrea Nguyen, Santa Cruz resident, author of e Pho Cookbook and publisher of Viet World Kitchen Serves 2

I like this one with pea tips [rather than substituting other greens] because it’s saucier. If you multiply this stir-fry for more people, do it in batches. Otherwise, you’ll not reap the wok-hay benefits and the tips lose a bit of their zest.

6–7 ounces pea tips 6 tablespoons chicken stock 1 teaspoon cornstarch 1½ tablespoons rendered chicken or duck fat, or canola or peanut oil 2 or 3 large garlic cloves, minced Salt

Use your fingers to break off and discard the fine curly tendrils from each pea tip. en break the pea tips into 3-inch lengths, dropping them into a bowl. Set aside near the stove. (is is a great group task or assignment for kids!)

Combine the chicken stock and cornstarch and set aside near the stove.

Heat the fat in wok or large skillet over medium-high heat. Add the garlic and stir-fry for about 15 seconds, until aromatic.

Add the pea tips and a generous sprinkling of salt. Stir to combine and prevent the garlic from browning. When the pea tips have wilted to about one-third of their original volume, about 45 seconds, give the stock a stir, then add to the pea tips.

Stir and cook for about 30 seconds, until the liquid has thickened slightly. e pea tips should be now about one-quarter of their original volume, signaling that they are done.

Remove from the heat, taste for salt. Transfer to a plate or shallow bowl and serve.