How to Stir-Fry Pea Greens

My favorite green for this dish is the humble pea green, a verdant vegetable that brings delicious, nutritious appeal to your table. 

Pea greens (not to be confused with young pea shoots) are the leaves and hollow stems of mature snow pea plants. Their flavor is sweet and delicate, not unlike the grassy brightness of fresh peas. While they can be found year-round in most Asian supermarkets, you can often find them during the spring and summer months at farmers’ markets (when the greens are at their most tender). 

As with most stir-fries, the aim is to cook the pea greens hot and fast. You want the greens to wilt but retain most of their liquid and to taste fully seasoned. It’s important to thoroughly heat the wok (you can also use a nonstick skillet) before you start cooking. 

First, bloom the garlic (or other aromatics for our variations) in plenty of oil before adding the greens in batches to flash-cook; batch cooking prevents overcrowding and steaming, which make the greens mushy. When the greens have wilted and are almost done, you add the salt; add it any earlier and you’ll draw out too much liquid from the greens. 

The greens are delicious flavored simply with garlic, but you can also try adding classic Chinese seasonings such as oyster sauce or ginger and chile. These aromatic ingredients impart fragrance and depth to the greens while mingling seamlessly with the slight smokiness from the wok. 

The result is a side dish that pairs well with rice, noodles, spicy stir-fried meats, simple baked fish, roast chicken, or just about anything you want to serve for dinner.