Stir-Fried Garlic Goat Cheese Pea Shoots Recipe

5 from 1 vote

Easy, delicious sautéed pea shoots in garlic oil, topped with lemon zest and creamy goat cheese. A must-try seasonal side dish.

Prep Time5

Cook Time5

Total Time10

Course: Appetizer, Side Dish

Cuisine: Chinese

Keyword: pea shoor recipe, pea shoot, pea shoots

Servings: people

Cost: $10

1 tbsp avocado oil or any neutral oil)
3 count garlic cloves thinly sliced
6 oz fresh pea shoots washed and trimmed
1/2 tsp kosher salt
1 tsp toasted sesame oil
1 tsp zest of lemon 1/2 lemon
2 tbsp soft goat cheese Remove any rhine and look for a mild, creamy chèvre—avoid pre-crumbled
1 tsp Optional: red pepepr flakes, sesame seeds to garnish

Step 1: Crisp the Garlic: Add avocado oil to a large skillet over medium heat. Once shimmering, add the sliced garlic. Cook, stirring often, until golden and crispy—about 2–3 minutes. Transfer garlic to a paper towel-lined plate using a slotted spoon.
Step 2: Wilt the Shoots:Add the pea shoots and a pinch of salt in the same skillet with the garlic-infused oil. Use tongs to toss and cook for 2–3 minutes until wilted. Keep them bright green!
Step 3: Flavor Boost:Turn off the heat. Drizzle in the sesame oil, add lemon zest, and toss to coat.
Step 4: Plate + Garnish:Transfer to a serving plate. Top with crispy garlic and crumble goat cheese over the warm greens so it softens slightly. Finish with red pepper flakes or chili crisp if you like a little heat.

Freshness matters: Pea shoots are delicate—use them within a few days of buying for the best flavor and texture. Avoid older shoots with thick stems, as they can be tough.
Watch the garlic: Garlic can quickly go from golden to bitter. Keep an eye on it and pull it off the heat as soon as it’s golden and crispy.
Zest carefully: Only use the yellow part of the lemon; the white pith underneath is bitter. A microplane zester makes quick work of this.
Cheese swap: If you’re not into goat cheese, creamy feta or ricotta would be lovely here.