Pea shoots are a low-amine, colorful, tender, fun dish to add to any meal (who doesn’t like a vegetable with so many curly-Q’s in it?). It’s light, and comes together very well with the low-amine sauce used. It is simple to make, and can work as a low-amine entrée or low-amine side dish.
1 bundle pea shoots (tight bundle should be about 4″ in diameter)
1 Tbsp safflower oil
1 Tbsp sesame oil substitute
2 Tbsp soy sauce substitute
2 tsp sugar
1 tsp corn starch
1 Tbsp ginger, grated
6 cloves garlic, chopped
2 Tbsp red onion, chopped finely
- Mix sugar, sesame oil substitute, soy sauce substitute, corn starch, and ginger together. Stir until sugar and corn starch are dissolved. Set aside.
- Heat 1 Tbsp safflower oil in wok on high temperature.
- Add garlic and red onion. Cook until fragrant and onions are starting to go translucent.
- Add pea shoots and toss rapidly so that the pea shoots cook quickly and evenly. When they start to soften, add sauce mix and continue tossing pea shoots.
- When cooked to desired doneness, remove from heat and plate immediately.
- Serve while hot.
Very Low Amine: pea shoots, corn starch, ginger, garlic, red onion
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