Go Back
Print

Snow Pea Leaves Stir Fry with Garlic and Dried Scallops

Learn to make an authentic Chinese dish of snow pea leaves with garlic and dried scallops
Course Main Course
Cuisine Cantonese, Chinese
Keyword Stir Fry
Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • ⅛ cup dried scallops, soaked in ¼ cup (125 ml) of water
  • 7 cloves garlic, minced
  • 1/4 cup (60 ml) vegetable oil, have more handy
  • 1 pound snow pea leaves (1 package)
  • ½ tsp salt
  • ½ cup (125 ml) chicken stock
  • 1.5 Tbsp. (22.5 ml) soy sauce

Slurry (optional):

  • 1/3 cup (80 ml ) of room temperature water
  • 2 tsp of cornstarch

Instructions

  1. In a small bowl, add dried scallops and water. Soak dried scallops for about 5 minutes to soften. Break apart the scallops using a fork and drain the liquid.

  2. In a large wok or pan with a lid, turn to medium-high heat, add oil and saute the scallops for a few minutes, followed by the garlic.

  3. Add in the snow pea shoots at once and add in the salt. Wait about 10 seconds and then flip the bottom leaves and ingredients including the garlic mixture to the top of the pile and mix. Add the chicken stock and soy sauce. Mix. Place the lid on the pan and let it cook for about 5 minutes.

  4. Remove the lid and evenly mix and flip the ingredients around. Cook longer if you want the leaves to be more wilted. Plate and serve.

To thicken the sauce (optional):

  1. Remove the leaves onto a plate and keep the liquid in the bottom of the wok/pan.

  2. In a small bowl, add cornstarch and water, and mix. Turn the heat on high and add the slurry to the hot pan and mix until the sauce thickens. Pour the sauce over the snow pea leaves and serve.

Recipe Notes

To make the dish vegetarian, omit the dried scallops and substitute the chicken stock for vegetable stock.