Description
A staple vegetable stir-fry ordered at Chinese banquets. Tender pea shoots (Dou Miao) are flash-fried with garlic in a blazing wok for mere seconds. Stands alongside water spinach as the pinnacle of stir-fried greens.
Restaurants serving Stir-fried Pea Shoots (Qing Chao Dou Miao)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pea shoots
- Garlic
- Salt
- Chicken bouillon
- Sugar
- Veg oil
Instructions
- [Authentic Recipe]
- Trim hard stems from fresh pea shoots, keeping only tender leaves and stems; wash well.
- Smash massive garlic and mince coarsely.
- Heat a wok to the smoking limit; add generous oil.
- Flash-fry garlic for aroma.
- Dump in pea shoots, add salt, chicken bouillon, and a dash of sugar.
- Toss violently on max heat without dropping temp.
- The exact moment the color deepens and it wilts slightly (approx
- seconds), plate instantly.
Learn more Spice, substitutes, tips
Key spices
Unique grassy aroma of pea shoots and the punch of massive garlic、大量のニンニクのパンチ
Substitutes at Japanese supermarkets
Can be perfectly made with JP supermarket pea shoots (do not overcook)
Pairing
As a palate cleanser for heavy meat dishes / Cold Beer
Trivia
Unlike the cheap hydroponic pea shoots in JP supermarkets, soil-grown pea shoots in Chinese restaurants are often treated as premium vegetables, more expensive than water spinach.
Eating tips & etiquette
Eat loudly and crunchily while piping hot. The garlic oil and vegetable juices pooled at the bottom are also exquisite.
Allergen
Poultry