Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic
A savory and slightly bitter Burmese tea leaf salad stir-fried with crunchy garlic, toasted nuts, and fresh lime for bright contrast. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes pairs vegetable oil, garlic cloves, thinly sliced, peanuts, roasted and roughly chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup fermented Burmese tea leaves (lahpet), drained
- 2 tbsp vegetable oil
- 6 cloves garlic cloves, thinly sliced
- 1/3 cup peanuts, roasted and roughly chopped
- 1/4 cup fried yellow split peas
- 2 tbsp dried shrimp, optional, finely chopped
- 2 tbsp lime juice
- 2 tbsp chopped fresh cilantro
- 1/2 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering. Add 6 thinly sliced garlic cloves and fry for 2-3 minutes, stirring often, until golden brown and crispy. Remove half of the garlic slices for garnish and keep the rest in the skillet.
- Step 2: Add 1 cup fermented Burmese tea leaves (lahpet) to the skillet, stirring to combine with the garlic oil. Cook for 3 minutes until the tea leaves are warmed through and fragrant.
- Step 3: Stir in 1/3 cup roasted chopped peanuts, 1/4 cup fried yellow split peas, and 2 tbsp finely chopped dried shrimp (if using). Cook for 2 minutes to blend flavors.
- Step 4: Remove from heat and immediately mix in 2 tbsp lime juice, 2 tbsp chopped fresh cilantro, 1/2 tsp red chili flakes, and 1/2 tsp salt. Toss everything together well.
- Step 5: Transfer to a serving bowl and sprinkle the reserved crispy garlic slices on top for crunch and aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stir-Fried Burmese Tea Leaf Salad with Crispy Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
