My latest inspiration from the farmers market. Oh, how I love the farmers market in the springtime. But you already knew that, right?
Pea Tendril & Lapchong Stir-Fry
Printable Recipe
2 tablespoons canola oil
4 ounces lapchong, diced
4 cloves garlic, minced
Several pinches red chile flakes
8 ounces pea tendrils
1 tablespoon soy sauce
Heat a wok over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the wok. Add the lapchong and stir-fry for 1 to 2 minutes, or until golden brown. Add the garlic and chile flakes and stir-fry for another 30 seconds, or until fragrant. Add the pea tendrils and stir-fry 2 to 3 minutes more, or until wilted. Toss in the soy sauce. Transfer to a platter and serve immediately.
Serves 4. Serve with sticky rice. Pea tendrils are also known as pea shoots, pea vines, or pea tips. They have a mild, sweet pea-like flavor. Select tendrils that are actually tender—mature tendrils can be very fibrous, and no amount of cooking will tenderize them. Both pea tendrils and Chinese lapchong sausage are available in Asian markets.
3 comments:
The stir-fry looks so good. I think I will make it next week. I should be able to get lapchong from the local Asian market, hopefully I can find the pea tendrils as well.
Thanks for the great recipe and the lovely, inspiring, pictures.
I saw pea tendrils at my farmers market but didn't know what to do with them. Thanks so much for the recipe. I'll buy some this weekend.
I finally got around to making this. It was great! The pea tendrils were very complex and the flavor was a perfect compliment to the sweet lapchong.
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