Stir-fried Pea with Garlic Shoots

Name: Stir-fried Pea with Garlic Shoots
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pea beans; Some Garlic sprouts; Some shallot; Some ginger; Some garlic; Some pepper; Some Dried chili; Some salt

by Night dire

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

It was cloudy in Chongqing on April 9.
It's another weekend where you can stay at home all day.
Clean up the house, play games, cook food, watch anime, and the day has passed.
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Broad beans are called pea beans in Chongqing, and tender pea beans are on the market every spring. They are fried with toon or garlic sprouts, scallion, ginger, garlic, pepper and dried chili to eat super delicious, especially suitable for wine o(∩_∩)o
It’s been a long time since I published a recipe. I bought 4 catties and a half of pea for 10 yuan a few days ago, which can be fried for several meals.
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Ingredients

Some Pea Beans
Some Garlic Sprouts
Some Shallot
Some Ginger
Some Garlic
Some Pepper
Some Dried Chili
Some Salt

Stir-fried Pea with Garlic Shoots

1. Wash the peeled red beans and blanch them for 3 to 5 minutes. (The length of the blanching time is based on your own taste. The longer time the fermented beans will taste softer, you can also squeeze the fermented beans after blanching to add more flavor.)

Stir-fried Pea with Garlic Shoots recipe

2. Change the scallion, ginger, and garlic to the knife, cut the dried chili into sections, and set aside the pepper. Cut the garlic sprouts from the middle and cut into sections with a diagonal knife. The white roots and green leaves of the garlic seedlings treated in this way can be put into the pot together for a while.

3. Heat the pan with cold oil, add the green onion, ginger, garlic, pepper, and dried chili to the pan to create a fragrance.

4. Add the drained beans and stir fry for a minute or two.

5. Pour in the garlic sprouts, add an appropriate amount of salt, and turn off the heat immediately after stirring. (Be sure not to fry the garlic seedlings for a long time, just cut off the life a little, and even turn off the heat and stir well. The residual heat of the iron pan is enough to make the garlic seedlings break off and give off a fragrance.)

Tips:
Ps: A few tips:
1. Long blanched fermented beans will have a softer taste. After blanching, crushing fermented beans will add more flavor.
2. Cut the garlic sprouts from the middle and cut into sections with an oblique knife. The white roots and green leaves of the garlic seedlings treated in this way can be put into the pot together for a while. And the garlic sprouts must not be fried for a long time, just a little cut off.