Unlike most Chinese greens, snow pea tips are so flavorful they don't need garlic or other aromatics when stir-fried. Beyond picking through tough stalks to find the most tender greens, cooking snow pea tips requires nothing more than a hot wok (or skillet) and a little bit of patience.
- 1 1/2 to 2 pounds snow pea tips
- 3 tablespoons vegetable oil for stir-frying
- Salt to taste
Sort through the snow pea tips, separating the tender stalks from the sinewy ends of the plant. Break off any budding flowers or leaves, discarding these as well as the curly ends. Wash the sorted snow peas thoroughly in several changes of water; then let air-dry or place in a salad spinner to get rid of the excess water.
Over high heat, bring your wok to the smoking point. Swirl in the tablespoons of oil and let the oil heat briefly for a few seconds.
Add the snow pea tips and stir fry for one to two minutes, until the greens are barely cooked through and still crisp. If you have a small wok or a weak stove flame, stir-fry the greens in batches. Salt to taste and serve immediately.