Stir-Fried Garlic Scapes + Pea Shoot Tips

Pea shoot tips in the garden

Tender per shoot tips are my favorite part of the plant. It’s ok to bulk it up with leaves and the smallest tendrils, but remove all thick stems. Based on the dish Dòu Miáo 豆苗 (Garlicky Stir-Fried Pea Shoots).

¼ lb. garlic scapes, cut into 3 inch pieces
2 green onions, whites + greens divided
½ lb. pea shoot tips
¼ t. salt
⅛ t. finely ground white pepper
Crushed red pepper flake, if desired
¼ t. sesame oil
Toasted sesame seeds, if desired

Trim roots from green onion, keeping root intact. Slice lengthwise, through the root. (Cut in half if longer than 3 inches). Thinly slice green tops and reserve.

Heat wok or frying pan over high heat. Add 1 T. grapeseed oil, heat until just starting to smoke. Add garlic scapes and white onion parts, tossing vigorously. Add salt, pepper + chile flake, if using, and cook 3-4 minutes. Once color has brightened and blister spots have formed, stir in pea shoots. Cook very briefly, until leaves are tender but still vibrant green, about 1 minute (you don’t want them to disappear). Remove from heat. Toss with sesame oil and serve immediately. Garnish with sesame seeds, if using.