Pea Shoot Salad with Fish Sauce Dressing

To make the dressing, blend the tahini, garlic, chili, sugar, and fish sauce together. Adjust seasonings before blending again and setting aside. 

Heat the wok over high heat. Add a tablespoon of oil and stir-fry your sugar snap peas for two to three minutes or until you get a little bit of char. Transfer to a large salad bowl. 

Add another tablespoon of oil and stir-fry half of your pea shoots for three to four minutes or until the greens are wilted and have a bit of char. Transfer to the salad bowl. 

Allow the stir-fried greens to cool for a few minutes. Spoon in a bit of the dressing. Then, add in the raw pea shoots and a bit more of the dressing. Using your hands, toss all of greens together. Transfer to your serving plate. Make sure you taste as you go so you don’t overdress the salad. 

Sprinkle the top of the salad with fried shallots and a few more drizzles of the dressing and serve!