Pea Tips / Pea Shoots (Wan Dou Jian)
四川の冬の宝石！お箸でとろける「究極に柔らかい豆苗」
Description
Extremely luxurious veg consisting of only the 'uppermost few centimeters' of pea vines. Younger, thinner-stemmed, and softer-leaved than regular 'Pea Shoots' (Dou Miao). An essential 'premium green' for Sichuan/Chongqing winter tables, boasting immense popularity for its melt-in-the-mouth texture.
Classification: Everyone, Ingredient, Vegetable, Pea Tips, Wan Dou Jian, Sichuan Cuisine, Winter Vegetable, Tender, Seasonal Flavor
Shops selling Pea Tips / Pea Shoots (Wan Dou Jian)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Youngest pea vine tips(Fresh)
Instructions
- [Typical Uses]
- [Wan Dou Jian Soup]: Toss into boiling soup just before turning off the heat, removing in seconds. Cooking only with residual heat is the rule.
- Topping for Chongqing Xiao Mian (Dandan noodles etc.).
- Brief garlic stir-fry.
Learn more Substitutes, pairings, tips
Key spices
Intense pea aroma and silk-like smooth throat-feel unimaginable for a vegetable
Substitutes at Japanese supermarkets
Substitute by cutting roots off JP 'Pea Shoots' and selecting only the tender tips
Pairing
Chongqing Xiao Mian / Minced Pork Soup / Ma La Hot Pot
Trivia
Highly delicate; over-heating shrinks and blackens it instantly. Cooking with the feeling of 'just touching the hot water' is the secret to highlighting its mellow pea scent.
Eating tips & etiquette
For Sichuanese, 'Wan Dou Jian' is a special veg heralding winter's arrival. Once it hits the menu, they order it without hesitation.
Allergen
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