I'm trying to mimic this restaurant in Hong Kong's "pea sprouts" (2nd photo), but without "dried mushrooms" and "supreme broth". 1. I don't know if H.K. and California have different species of pea sprouts. Can I use this species?
First I wash and soak them in salt water for 15 mins. I know that I mustn't overcook these pea shoots. 2nd I turn my stainless steep pan to high heat. 3rd I add oil and Shaoxing wine. 4th I insert the pea shoots to the pan, and stir fry for under 30 s.
- But they're too stiff/starchy to even chew. When I chew them, they turn into lumps that I can't swallow. I spit out these clumps.