This recipe comes from Stir-Fry to The Skys Edge page 156 by Grace Young and is part of the Wok Wednesday Project that can be found on Facebook
This fairly easy, really decadent dish was a cinch to make and was packed with a very rich flavor. Pea shoots are sweet and tender when young. It was an easy find in the wet markets of Hong Kong. Lump crabmeat was more of a difficult find, but in the more western-style groceries we did find them.
Crabmeat is mixed with chicken broth and egg whites are whisked to form the sauce.
The garlic and pea shoots are stir-fried to make the base for the delicious crab sauce.
The first time I had pea shoots was in a pasta dish made by my daughter, Kam. The recipe came from the NYTimes Mark Bittman and and included morel mushrooms. It is a really wonderful dish, and a a perinneal favorite when we are in Oregon in spring and have a weath of delightful morels. Like the crabmeat, the morals are rich and lovely with the sweet and tender pea shoots.
Not a photgenic dish, but it did not last too long.