Overview

Snow Pea Shoots with Red Chilli Yak Butter is a vivid, five-minute stir-fry that merges the grassy sweetness of tender pea tendrils with the warming, round richness of yak butter. The recipe honors Himalayan pantry wisdom—using robust dairy to fuel high-altitude life—while leaning on a Chinese-style wok technique often used for delicate greens. The result is a side dish that’s simultaneously airy and indulgent: silky leaves, crisp-tender stems, and ribbons of aromatic chilli, garlic, and ginger.

Why it Works

• Yak butter has a fuller, slightly gamier personality than cow’s butter, delivering depth without the heaviness of cream-based sauces. In a hot wok, it coats the pea shoots with a delicate gloss, carrying chilli and ginger perfumes into every bite.
• Flash stir-frying protects the shoots’ vibrant color and springy texture. Because they cook in under two minutes, the greens stay sweet and lively rather than limp.
• A touch of acidity (lemon) reins in richness, while optional Sichuan peppercorn offers a modern, citrusy sparkle that nods to cross-border spice routes.

Ingredient Notes

• Snow pea shoots (dou miao) are the tender leaves, tips, and tendrils of the pea plant. They cook far faster than mature greens. Seek bunches with fine, delicate stems and no yellowing.
• Yak butter is traditional across Tibetan and Nepali highlands—famed in tea but equally compelling in savory cookery. If unavailable, cultured cow’s butter or ghee stands in beautifully. Ghee will brown less readily, helpful for high heat.
• Fresh red chillies bring a clean, fragrant heat. Choose milder long red chillies for a tingle or bird’s eye for fireworks.

Technique Tips

• Dry the shoots very well. Residual water dulls searing and can cause the butter to sputter and break.
• Combine a teaspoon of neutral oil with yak butter. The oil nudges up the working smoke point, letting you stir-fry hot and fast without scorching dairy solids.
• Add aromatics before the greens, but keep them pale. You’re coaxing fragrance—not making chilli-garlic chips.
• Work in batches if your wok is small; crowding steams the greens.

Flavor Tweaks and Substitutions

• No yak butter? Use 2 tbsp cultured butter plus 1 tbsp ghee for depth and stability. Vegan? Try a high-quality plant butter and a drizzle of toasted sesame oil at the end.
• For extra nuttiness, finish with toasted sesame seeds or crushed roasted peanuts.
• Prefer smoky heat? Swap in a teaspoon of chilli crisp or use one dried chilli toasted lightly in the fat.
• Boost umami with a splash of tamari (gluten-free) or a few drops of fish sauce if you’re not keeping it vegetarian—add at the finish to preserve brightness.

Serving Ideas

• Serve alongside steamed rice, tingmo (Tibetan steamed bread), or butter tea noodles for a comforting Himalayan-influenced meal.
• Pair with grilled trout, roasted mushrooms, or a simple lentil dal for a balanced plate.
• As a brunch topper, crown a bowl of soft polenta or scrambled eggs—its chilli-butter perfume is irresistible.

Cultural Context

In the Himalayan world, yak butter is both sustenance and symbol—a staple of warmth, hospitality, and resilience. While the global spotlight often falls on butter tea, households also use yak dairy to sauté greens, stretch soups, and finish breads. Snow pea shoots, more commonly associated with Chinese stir-fry technique, create a beautiful meeting point: the greens’ quick-cooking nature fits the fast, fuel-efficient cooking methods favored in high-altitude kitchens, while the butter’s richness mitigates the chill of mountain evenings. This dish celebrates that confluence—Tibetan and Nepali dairy heritage with wok-fire speed.

Sourcing and Seasonality

Pea shoots peak in spring, though hydroponic or greenhouse varieties are available year-round in many markets. Yak butter is increasingly sold frozen online or at specialty Himalayan grocers; if you find it, look for a clean aroma and a pale yellow hue. Store tightly wrapped and use within a few months for best flavor.

Make-Ahead and Leftovers

This dish is at its best immediately off the heat, with the shoots still bright and the butter glossy. If you must reheat, do so briefly in a hot pan to avoid sogginess. Leftovers fold nicely into omelets or noodle bowls.

Chef’s Notes

This recipe is deceptively simple, so balance and tempo matter. Keep everything measured; move with confidence once the fat is hot. Season lightly—the butter and aromatics do the heavy lifting. Above all, chase that moment when the shoots just wilt, still vibrant and buoyant, so each bite tastes like the first tender day of spring, cloaked in mountain butter and a red chilli grin.