Pea Shoot Recipe

Toast/rehydrate chilies (if using dried)

If using dried chili, soak it in hot water for 10 minutes to rehydrate, then drain. For fresh chilies, remove stems and roughly chop. This yields about the right texture for a bright sambal.

In a small food processor or mortar and pestle combine the fresh chilies, rehydrated dried chili (if using), red bell pepper, 2 cloves garlic, 1/2 shallot, palm sugar, tamarind paste, fish sauce, light soy sauce, lime juice and 0.25 tsp salt. Pulse until you have a chunky paste — you want some texture, not completely smooth.

Heat 2 teaspoons neutral oil in a small skillet over medium heat until shimmering. Add the chopped sambal paste and fry, stirring, for 2–3 minutes until fragrant and slightly darker (this blooms the flavors and mellows raw garlic/shallot sharpness). Taste and adjust: add more lime for acidity, sugar for sweetness, or fish sauce for saltiness. Remove from heat and set aside.

Trim any tough ends from the pea shoots and wash thoroughly. Spin or pat dry. Thinly slice the snap peas and set aside.

Heat a wok or large skillet over medium-high heat. Add 2 tablespoons neutral oil and heat until hot but not smoking.

Add the sliced garlic and sliced shallot to the pan and stir-fry for 30–45 seconds until fragrant and just beginning to color. Be careful not to burn the garlic—lower heat slightly if it browns too quickly.

Add the sliced snap peas and stir-fry 1–2 minutes until bright green and just tender-crisp.

Add the pea shoots in batches, tossing continuously. Stir-fry 1–2 minutes until pea shoots are wilted but still vibrant and slightly crisp. You want them tender but not soggy.

Remove the pan from the heat. Spoon the warm sambal over the stir-fried pea shoots and vegetables — start with 1 tablespoon, toss to coat, and add more to taste (typically 1–2 tablespoons total for medium heat/sour/salty balance). Toss gently so leaves remain intact.

Transfer to a serving platter. Sprinkle toasted sesame seeds or crushed roasted peanuts and cilantro leaves over the top. Serve immediately with lime wedges on the side for extra brightness.

Leftover sambal can be stored in an airtight container in the refrigerator for up to 5 days; reheat gently or use cold as a condiment.