1 cup (250 mL) broccoli florets
2 carrots, peeled and thinly sliced
½ cup (125 mL) snow or snap peas, trimmed
1 onion, chopped
2 dried Thai chilies or hot red pepper flakes to taste
2 tbsp. (30 mL) minced garlic
3 tbsp. (45 mL) Thai fish sauce or soy sauce
2 cups (500 mL) pea shoots
2 tsp. (10 mL) freshly ground black pepper
Heat 1 tbsp. (15 mL) of oil in a large skillet over high heat. Cook the broccoli for about one min. Add 2 tbsp. (30 mL) water and stir fry until the broccoli is tender, about 5 min. Remove from pan and repeat with carrots and snow peas.
Add more oil and add the onion. Cook over high heat until onion is softened. Add the chiles and garlic and cook until fragrant (30 sec.) Add 4 Tbsp (60 mL) of water, fish sauce and pepper. Return the cooked veggies to the pan. Stir and cook until combined, about 1 min. Add pea shoots and stir fry until wilted, 30 sec.
Taste, adjust seasoning, serve hot with rice and sriracha chili sauce.