I'm sure you Chowhounds all know what I'm talking about - Chinese restaurants make the most amazing "do miao" with "suan yu" (pea tendrils with garlic oil).
I've researched and attempted every recipe I can find online. I have a wok, so the heat is not the issue. There's a "flavor" the restaurant version has that I can't capture. A "slickness" that makes the garlic cling to the veggies, but isn't overly oily.
Anybody think they've got the recipe and have cracked the code on this delicious dish? Thanks!