15-Minute Flash-Cooked Snow Pea Sprouts
Quick high-heat greens with garlic, rice wine, and a touch of oil. Snow pea sprouts are trimmed, rinsed, then seared in a hot wok until just wilted, finished with rice wine and salt. Ready in minutes, serve hot, cold, or at room temperature.
Ingredients
- 1 lb snow pea sprouts, trimmed of tough endswatercress1:1greens
- 1 teaspoon extra virgin olive oilneutral oil1:1fatFull guide →
- 1 teaspoon garlic, minced
- 2 tablespoons rice winedry sherry1:1liquid
- 2 tablespoons sake
- ⅛ teaspoon salt
- salt, to taste(optional)
Instructions
- 1
Cut away tough ends from snow pea sprouts.
- 2
Rinse sprouts thoroughly under cold running water in a colander.
- 3
Drain or spin-dry and place in a bowl near the stove.
- 4
Heat a large nonstick skillet or wok over high heat.
- 5
Add oil and heat until near smoking.
- 6
Add greens and garlic, toss with a spatula for about 20 seconds.
- 7
Add rice wine and salt, toss lightly over medium-high heat for 1 minute or less until greens are slightly wilted but still bright green.
- 8
Scoop out greens and arrange on a plate.
- 9
Adjust seasoning to taste.
- 10
Serve hot, cold, or at room temperature.
Tips
Do not overcook greens to avoid losing their bright green color and crisp texture.
Have all ingredients prepped and the bowl of greens near the stove before heating the pan, as cooking is very fast.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Flavor and texture best served fresh.
Trim and rinse greens up to 4 hours ahead; store in paper towel-lined container in refrigerator. Do not cook until ready to serve.
Serve immediately while hot for maximum texture and color, or chill and serve cold as a side dish.
Common Mistakes
Do not skip rinsing to avoid grit in finished dish.
Do not exceed 1 minute of cooking after adding wine to avoid mushy, dull greens.
Do not forget to have greens prepped and nearby before heating pan to avoid scrambling during fast cooking window.