Sichuan Pea Shoots

This aromatic side dish would be welcome alongside almost anything off the grill. For an even more authentic taste, add 1/2 teaspoon Sichuan peppercorns. To turn this dish into a main course, stir-fry 1/2 pound medium peeled and deveined shrimp for 3 minutes before adding the pea shoots - serve it over cooked brown rice.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 1 cup servings

Ingredients

•  cooking spray
• 3  medium garlic cloves, slivered
• 1⁄4 teaspoon red pepper flakes
• 1  lb  pea shoots, cut into fairly large bunches, then rinsed but not dried
• 2  teaspoons reduced sodium soy sauce
• 1  teaspoon rice vinegar

Directions

1. Spray a large wok or skillet with cooking spray; set over high heat.
2. Add garlic and red pepper flakes; stir-fry for 30 seconds, just until garlic begins to brown around its edges.
3. Add pea shoots; stir-fry until they begin to wilt, about 3 minutes.
4. Pour in soy sauce and vinegar; toss as mixture comes to a bubble. Serve at once.