10 scallions (white and light green part only)
2 tablespoons grapeseed oil, plus more for cooking
1 (1-inch) piece fresh ginger, peeled
2 medium cloves garlic, crushed
1 cup julienned peeled carrots
1 cup julienned snow peas
2 tablespoons sliced scallions, about 1 to 2 scallions (green part only)
1 tablespoon minced Fresno chilies (or red jalepeño)
2 cups green pea shoot leaves (or Chinese cabbage)
2 tablespoons water
2 tablespoons roughly chopped cilantro
2 tablespoons roughly chopped mint
Juice of ½ lime
Peel the outer layer off of the scallions and toss them in the 2 tablespoons of grapeseed oil to coat. Season them with salt.
Heat a large grill pan over medium-high heat and add the scallions. Grill until softened and charred on all sides.
Remove scallions from heat, cool and cut into quarters. Reserve.
Heat a large sauté pan or work over medium-high heat and add enough grapeseed oil to thinly coat the bottom.
Add the julienned carrot and cook until the carrots start to soften, about 1 ½ to 2 minutes. Add the julienned snow peas and sauté with the carrots for another 2 minutes, stirring frequently. Next, add the sliced scallions, followed by the minced Fresno chili and sauté for another minute. Season the vegetables in the pan. Now, add the grilled scallions to the mixture. Turn heat off. Add the pea shoots and water, season with salt and sauté together with the other vegetables just until they wilt, turning off stovetop.
Grate the ginger and garlic over the sautéed vegetables using a microplane. Reserve.
Stir and sauté just until they become aromatic, about 1-2 minutes. Turn off the heat, add cilantro and mint and adjust seasoning with additional salt if needed. Squeeze a little lime juice over before serving.