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Stir-fry Pea Shoots with Shiitake Mushrooms

Stir-fry Pea Shoots with Mushroom Recipe

In this vegan recipe, mushroom seasoning powder is used to season the dish. If you don’t have it, substitute with soy sauce or salt, or use a rich vegetable stock in place of water. For non-vegetarian, chicken seasoning powder and fish sauce can be used to season the pea shoots.

Shiitake mushrooms can be replaced with other favourite mushrooms (such as baby oyster or hon shimeji).


  • 4 fresh shiitake mushroom caps sliced thinly
  • 200 grams pea shoots (“dou miao”/豆苗) washed & dried
  • 2 tbsp cooking oil
  • 4 cloves garlic chopped or thinly sliced
  • 100ml water or stock top up with hot water if needed
  • 1/2 tbsp mushroom seasoning powder to taste; use chicken seasoning powder for non-vegetarian


  1. Cook garlic and mushrooms. Heat oil in a large wok or pan. Stir-fry garlic briefly until aromatic. Add mushrooms, stir-frying until just softened.
  2. Stir-fry pea shoots quickly in the wok. Add pea shoots and stir-fry on high heat until they just started to wither. Then add water and seasoning powder. Continue stir-frying on high heat for about a minute, or until the pea shoots are tender. Dish out to a plate and serve immediately.
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3 comments on “Stir-fry Pea Shoots with Shiitake Mushrooms”

  1. Light yet so very flavourful with shiitake!

  2. I got hold of some pea shoots recently too, but it’s the 大豆苗, stems are “fatter” and hollow. Guess what I did with it instead of stir-fry? Haha. Pea shoots tend to be fibrous but I think the thinner variety like yours is much less fibrous.

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