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Stir-fried Pea Sprouts with Garlic

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2005 Kasma Loha-unchit.

Thai cooking does some wonderful things with vegetables.


  • Head of garlic8 cups or about 1 lb. pea sprouts
  • 8 cloves garlic
  • 3 Tbs. peanut oil
  • 1/2 – 1 tsp. sea salt, to taste (see Cooking to Taste)
  • 1/2 – 1 tsp. sugar, to taste
  • 1 – 2 Tbs. water – only as needed

Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface and allow to heat up until it is smoking. Stir in the garlic, followed a few seconds later with the sprouts. Stir-fry vigorously to wilt the pea sprouts evenly and keep them from burning. When a large portion of the sprouts has begun to wilt, sprinkle in the sea salt. Continue to stir-fry. If your wok appears too hot and may burn the sprouts, sprinkle in a little water to help cook. Add a little sugar and stir-fry the sprouts until all of them are wilted and cooked. Pea sprouts wilt down quite a bit – to about 1/4 to 1/3 of its original mass.

See Also: There's a reason many of Kasma's recipes have a range of some ingredients (such as salt and sugar above). Read Cooking to Taste to find out why.

Recipe Copyright © 2005 Kasma Loha-unchit. All rights reserved.

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