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Pea Shoots and Chicken in Garlic Sauce

Pea Shoots and Chicken in Garlic Sauce

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
AvelaineS

AvelaineS

Whenever we go out for Chinese food, my friends always order this vegetable dish from the 'secret' menu. It is so yummy and different and probably pretty good for you because it is as green as spinach. I've been scouring the vegetable aisle for months trying to figure out what exactly the stuff is. Lo and behold, today I found it at Superstore. Of course I didn't know exactly until I actually cooked it, but there was no mistaking it. They are snow pea shoots! Yumm yumm!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 309 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
  2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.
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Reviews

Baking Nana
19

Baking Nana

3/29/2011

I really had to think about if this was 3 stars or 4. I am giving it 4 stars because - although it was bland - I knew it would be by looking at the ingredients. The sesame oil in the chicken is excellent - I would double it next time. It really doesn't need the 3/4 Cup broth - as the Pea Shoots wilt quickly (like spinach) and release a lot of water. If I were to make this again - I would add more sesame oil to the chicken along with some garlic chili paste, also fresh ginger along with the garlic - add no or just a tiny bit of broth or water - a pinch of salt or soy sauce and a pinch of sugar to bring out the flavors.

TwstdSistr72
9

TwstdSistr72

6/11/2011

I am one of those annoying people that rate a recipe, even though not following the recipe exactly. I always read reviews first, just to find out what others think of this recipe and I used suggestions. I doubled the amount of sesame oil, and am glad I did because it wasn't super strong and I love the flavor of sesame oil. I also added 3 cloves more garlic, another bunch of pea shoots, used homemade veggie broth in lieu of the chicken broth, half a small onion diced, some ginger, soy sauce, some sherry, and a bit of sucanet to sweeten it up (I don't use regular sugar - only Sucanet which is also knows as Rapidura). I thought this was so delicious and I wouldn't hesitate to eat this again and again! I do think that the flavor would have been lacking, but I think it has great potential to add flavors that you enjoy. I also served this up with Lundberg Wild Blend (a combination of long grain brown rice, sweet brown rice, Wehani, Black Japonica, and Wild Rice). I would have used another rice (Brown Basmati is my preferred) however the one I used needed to be used up. Really, you should try this it is FANTASTIC!

Sande Beach
9

Sande Beach

6/21/2010

This is fantastic! Used local organic hydroponic pea shoots. It tastes just like takeout Chinese (but less greasy).

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