Snow pea leaves have an amazing flavor and you’ll find it at a Asian grocery store. But if it’s unavailable, you could go for other leafy greens like bok choy, choy sum, chinese broccoli, spinach, or watercress.


1 lb. Snow Pea leaves (or any dark green leafy vegetable)

5-6 cloves garlic, thickly sliced

Mushrooms or your choice, sliced


1 tbsp. braggs soy seasoning (or gluten–free soy sauce)

1 tbsp. sesame oil 2 tbsp water or broth

1/2 tbsp. vegan oyster sauce –…

1-2 tsp. tapioca starch (more if you prefer thicker sauce)


Soak snow pea leaves in a large bowl or other container for 1 to 2 hours. Then wash thoroughly (2 to 3 times) to get rid of all the dirt and sand clinging to the leaves and stems. Drain off all the water.

Using med heat, sauté garlic and mushrooms.

Once garlic has browned add snow pea leaves and cover.

Cook 10-12 minutes stirring occasionally.

Add sauce, cover and simmer an additional 3-5 minutes.

Remove lid, stir briefly, and transfer to a dish.

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