Snow peas, sugar snap peas, and pea shoots are quick-cooked with a Thai-inspired oyster-fish-soy sauce dressing, along with plenty of garlic and chiles, in this bold and punchy side dish from SAVEUR editor-in-chief Kat Craddock, which she adapted from a Pok Pok recipe by Andy Ricker. Shoots harvested later in the season are tougher in texture—adjust the cook time accordingly.
Ingreadients:
- 1 Tbsp. canola oil
- 1 garlic clove, smashed
- 1½ cups snow peas (4 oz.), tips and strings removed
- 1½ cups snap peas (4 oz.), tips and strings removed
- 2 bird’s-eye chiles, thinly sliced
- 3 oz. pea shoots (tendrils, shoots, and leaves), cut into 2-in. lengths (2 cups, loosely packed)
- 2 tsp. oyster sauce
- 1½ tsp. fish sauce
- 1½ tsp. soy sauce
- ½ tsp. sugar
Direction
- To a wok set over high heat, add the oil and swirl to coat. When smoking, add the garlic and fry until fragrant, about 10 seconds, followed by the snow peas, snap peas, and chiles. Cook, stirring continuously, until the pods are bright green and beginning to brown, about 2 minutes. Stir in the pea shoots and 1 tablespoon of water and cook until wilted, 30–45 seconds. Add the oyster sauce, fish sauce, soy sauce, sugar, and 2 tablespoons water and cook, stirring continuously, until the peas and greens are tender and evenly coated with sauce, 1–2 minutes more.
