#pea tips

[tea-delay]

cooking round-up: chinese new year 2025

i wasn't able to do my usual chinese new year cooking this year because i was traveling, so enjoy last year's feast instead!

turnip cake [萝卜糕] (recipe: the woks of life), pan-fried plain and with xo sauce

crispy scallion ginger salmon (recipe: the woks of life), served over rice

pea tips stir-fry (recipe: the woks of life)

longevity noodles [伊面] (recipe: the woks of life)

sweet red bean soup [红豆汤] (recipe: the woks of life), served with blood orange slices

[homeskillet-1]

Stir fry pea tips with garlic

- start with garlic and oil in a pan

- add rinsed pea tips and salt

- add chinese rice wine

- add the secret ingredient, a little sugar

(The rice wine and sugar enhance the natural sweetness/tenderness of the veg.)

Et voila!

[jazzeria]

Garlicky sauteed pea shoots with bits of siu yuk (roast pork) and the crispy pork skin that comes with it.  

I’ve been doing a lot of wok cooking in September.  Growing up, I didn’t learn how to cook with a wok.  Learning to cook this way has been an interesting journey for me--learning to use something I grew up with but never learned how to use.  No one ever directly taught me how to use the wok--folks would talk about it, talk about wok hei and whether or not the food had it.  But no one ever taught me how to achieve that.  

It’s taken a lot of trial-and-error.  I think I’m getting there.  Sesame oil has definitely been a good friend on this journey!  

The pea shoots have a slightly smoky flavour--from the intense heat, from the polymerised fats on the wok, and from the sesame oil.  The siu yuk and garlic add another layer of flavour to this dish.  

Cooking vegetables like this has become a favourite method of mine.  

[anotheronedocumentingtheirfood]

Pea tips done up in butter and garlic, the last of my bag o' scallops and some steamed rice with a bit of wasabi furikake. I'm sad that all my scallops are gone but I probably shouldn't be eating so much seafood in the first place.