2 tablespoons canola oil

4 ounces lapchong, diced

4 cloves garlic, minced

Several pinches red chile flakes

8 ounces pea tendrils

1 tablespoon soy sauce

 

Heat a wok over medium-high heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the wok. Add the lapchong and stir-fry for 1 to 2 minutes, or until golden brown. Add the garlic and chile flakes and stir-fry for another 30 seconds, or until fragrant. Add the pea tendrils and stir-fry 2 to 3 minutes more, or until wilted. Toss in the soy sauce. Transfer to a platter and serve immediately.

 

Serves 4. Serve with sticky rice. Pea tendrils are also known as pea shoots, pea vines, or pea tips. They have a mild, sweet pea-like flavor. Select tendrils that are actually tender—mature tendrils can be very fibrous, and no amount of cooking will tenderize them. Both pea tendrils and Chinese lapchong sausage are available in Asian markets.