Total: 20 mins           Servings: 4

 

This versatile recipe from Danielle Chang’s Lunar New Year Celebration works with most leafy greens — including bok choy and choy sum (blooming cabbage) — so choose the best ones on the market. Once it’s swirled into the garlic-scented oil, the fermented bean paste adds a layer of saltiness.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 12-to 14-inch wok over high. Add 1 tablespoon oil, and swirl to coat (oil should be very fragrant). Add 3 garlic cloves, and stir-fry until blistered in spots, about 30 seconds. Quickly add 2 teaspoons doenjang, half of the pea sprouts, and 1 tablespoon wine. Working quickly to prevent burning, stir-fry until pea sprouts reduce to about one-fourth of their original volume and become crisp-tender, 45 seconds to 1 minute. Transfer to a serving platter. Do not wipe wok clean.

  • Repeat procedure with remaining oil, garlic, doenjang, pea sprouts, and wine. Serve immediately.

Notes

Find doenjang and Shaoxing wine at Chinese grocery stores or online.