• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook Instagram Pinterest YouTube

The Woks of Life

a culinary genealogy

Surprise Me!
  • Recipes
    • Recipe Index
    • All Posts by Date
    • Our Cookbook: NOW AVAILABLE!
    • Videos
  • How-To
    • Cooking Methods
    • Cooking Tools
    • Wok Guide
    • Garden/Farm
    • Culture
  • Ingredients
    • Chinese Ingredients Glossary
    • Sauces, Wines, Vinegars & Oils
    • Spices & Seasonings
    • Dried, Cured & Pickled Ingredients
    • Noodles & Wrappers
    • Rice, Grains, Flours & Starches
    • Tofu, Bean Curd & Seitan
    • Vegetables & Fungi
    • Fresh Herbs & Aromatics
  • Life & Travel
    • Family Life
    • Travel With Us
  • About Us
  • Contact
    • Press
    • Work with Us
    • Send Us A Message
  • Facebook Instagram Pinterest YouTube
Join Our Newsletter And Receive Our Free Top 25 Recipes Book!
Subscribe
Tap here to receive our FREE top 25 recipe book!
Home Recipes Vegetables Stir-Fried Snow Pea Leaves with Garlic

Stir-Fried Snow Pea Leaves with Garlic

Everyone
by: Everyone
34 Comments
Jump to Recipe
Posted:6/11/2013Updated:11/23/2020
Stir-Fried Snow Pea Leaves with Garlic, by thewoksoflife.com

This is always the go-to side dish for any meal. It’s dead easy, and you can use the same method for any dark leafy green. Snow pea leaves have an amazing flavor, so we’d highly recommend trying to get your hands on some. You’ll find it at a Chinese grocery store. But if it’s unavailable, you could go for other leafy greens like bok choy, choy sum, chinese broccoli, spinach, or watercress.

Here’s the watercress version:

watercress-stirfry, by thewoksoflife.com

And a version made with some unknown type of bok choy that we forgot the name of:

Stir-Fried Snow Pea Leaves with Garlic, by thewoksoflife.com

Here is the snow pea leaves dish.

Stir-Fried Snow Pea Leaves with Garlic

Recipe Instructions

Soak snow pea leaves in a large bowl or other container for 1 to 2 hours. Then wash thoroughly (2 to 3 times) to get rid of all the dirt and sand clinging to the leaves and stems. Drain off all the water.

Using very high heat, heat oil in your wok until smoking. Quickly add the garlic and the veggies, taking care not to burn them by constantly stirring. After a minute, add salt, cracked white pepper, and sesame oil. Stir and mix well.

Put the lid on the wok and cook for about 1-2 minutes. Remove lid, stir briefly, and transfer to a dish.

Tip: don’t open the lid more than once during cooking, as it will cause the vegetables to lose their vibrant green color.

Check out another more recent pea tips stir fry recipe from Judy.

Here’s the nice and neat printable version:

Looking for more authentic recipes? Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!

5 from 8 votes

Snow Pea Leaves with Garlic

Snow pea leaves (豆苗) have an amazing flavor, so we'd highly recommend trying to get your hands on some. You'll find fresh pea leaves, sometimes labeled "pea shoots," at most Asian grocery stores.
by: Judy
Plate of stir-fried bok choy
serves: 4
Prep: 15 minutes minutes
Cook: 5 minutes minutes
Total: 20 minutes minutes
Print
Rate

Ingredients

  • 1 pound snow pea leaves (450g)
  • 3 tablespoons vegetable oil
  • 3-5 cloves garlic (finely chopped, depending on how much you like)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon white pepper
  • 1 teaspoon sesame oil
Prevent screen from going dark

Instructions

  • Soak snow vegetables in a large bowl or other container for 1 to 2 hours. Then wash thoroughly (2 to 3 times) to get rid of all the dirt and sand clinging to the leaves and stems. Drain off all the water.
  • Using very high heat, heat oil in your wok until it just starts to smoke a bit. Quickly add the garlic and the veggies, taking care not to burn them by constantly stirring. After a minute, add salt, cracked white pepper, and sesame oil. Stir and mix well.
  • Put the lid on the wok and cook for about 1-2 minutes. Remove lid, stir briefly, and transfer to a dish.
  • Tip: don't open the lid more than once during cooking, as it will cause the vegetables to lose their green color!

TheWoksofLife.com is written and produced for informational purposes only. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Did You Make This?Tag us on Instagram @thewoksoflife, subscribe to our email list, and be sure to follow us on social for more recipes!
@thewoksoflife

You may also like…

  • Stir-fried Yam Leaves, by thewoksoflife.com
    Yam Leaves, Stir-Fried Sweet Potato Leaves
  • Pea Tips Stir-fry, by thewoksoflife.com
    Pea Tips Stir-fry
  • Stir Fried Fava Beans with Szechuan Peppercorns by thewoksoflife.com
    Stir Fried Fava Beans with Szechuan Peppercorns
  • Stir-fried Pink Amaranth Greens
Everyone

About Everyone

This post includes contributions from two or more of us. So rather than deciding who gets a byline, we're just posting under the general moniker, "Everyone." Very diplomatic, wouldn't you say?

Previous Post
How Did I End Up In Beijing?
Next Post
The One Phrase You’ll Need When Shopping in China
Subscribe
Notify of
guest
Rate this recipe:




guest
Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments

Primary Sidebar

Sarah, Kaitlin, Judy, and Bill cooking together

Welcome!

We’re Sarah, Kaitlin, Judy, and Bill– a family of four cooks sharing our home-cooked and restaurant-style recipes.

Our Story
25 Top Recipes
TOP 25 RECIPES

free eBook

Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook!

Get It Now
Cooking Tools Wok Guide Ingredients 101 Kitchen Wisdom
Surprise Me!

Sign Up For Email Updates & Receive Our

Top 25 Recipes Ebook!

Our Family Favorites

Beef and Broccoli, thewoksoflife.com

bill's pick

Beef and Broccoli

Asian milk bread

judy's pick

Asian Milk Bread

Chicken Adobo, by thewoksoflife.com

sarah's pick

Chicken Adobo

Mapo Tofu, thewoksoflife.com

kaitlin's pick

Mapo Tofu

Sign Up For Email Updates & Receive Our

Top 25 Recipes Ebook!

“I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”

Beth, Community Member Since 2013
Shanghai Scallion Flatbread Qiang Bing
Eggs with Soy Sauce and Scallions
Scallion Ginger Beef & Tofu
Bill with jar of haam choy
Soy Butter Glazed King Oyster Mushrooms
Taiwanese Rou Zao Fan
Facebook Instagram Pinterest YouTube
© 2013–2025 The Woks of Life
  • Privacy Policy
  • Disclaimer
Site Credits Site design by Melissa Rose Design Logo & Illustrations by Sasa Khalisa Developed by Once Coupled Back To Top
Opens in a new window Opens an external site Opens an external site in a new window

Get Updates On New Recipes & Our

Free Recipe Ebook!

wpDiscuz