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Abbylovi

peashoots

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very hot peanut oil + generous heaping of minced garlic + peashoots + salt. stir-fry till shoots are tender. add lashing of sesame oil. serve. you could blanch the peashoots first briefly if you like--the stalks can be a little tough.

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What he said. That's how I get them at NY Noodletown and how I cook them at home, and I see not reason to do otherwise.

 

If the stems/stalks are thick, yes, they can be a bit tough. You can also add a splash of water to the pan and cover it to steam briefly. But if they're very young, not a problem.

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