Snow peas, sugar snap peas, and pea shoots are quick-cooked with oyster sauce, fish sauce, soy sauce, and plenty of garlic and chiles in this bold and punchy Thai-inspired side dish. Shoots harvested later in the season are tougher in texture—adjust the cook time accordingly.
- 1 Tbsp. canola oil
- 1 medium garlic clove, lightly smashed
- 8 oz. mixed snow and sugar snap peas (3 cups)
- 2 red Thai chiles, thinly sliced
- 3 oz. pea shoots (tendrils, shoots, and leaves), trimmed and cut into 2-inch pieces (2 cups, loosely packed)
- 2 tsp. oyster sauce
- 1½ tsp. fish sauce
- 1½ tsp. soy sauce
- ½ tsp. sugar (optional)
- Heat a wok over high heat. Add the oil and swirl to coat the bottom and sides. When the oil begins to smoke and shimmer, add the garlic and stir-fry for 10 seconds. Add the snow and snap peas and chiles, and continue stir-frying until the peas are lightly coated with oil and any green peas turn bright green, about 2 minutes. Add the pea shoots and 1 tablespoon water, and continue stir-frying until they are slightly wilted, 30–45 seconds. Add the oyster sauce, fish sauce, soy sauce, sugar (if using), and 2 tablespoons water, and continue stir-frying until the peas and greens are tender and evenly coated in the sauce, 1–2 minutes more. Transfer to a large plate and serve hot.