Stir-fry Pea Shoots with Shiitake Mushrooms
This is an easy Chinese stir-fried pea shoots with sliced shiitake mushrooms. It is a super fast stir-fry since pea shoots (aka ‘dou miao’ or 豆苗 locally) cook very quickly in a high-heat wok.
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Stir-frying pea shoots has always been tricky for me as the pea shoots tend to turn out hard and ‘grassy’. Using high wok heat, a bit more oil than usual and more water or broth will help to make the pea shoots tender & moist. Check out this post for more tips for stir-frying a plate of tender pea shoots.
Stir-fry Pea Shoots with Mushroom Recipe
In this vegan recipe, mushroom seasoning powder is used to season the dish. If you don’t have it, substitute with soy sauce or salt, or use a rich vegetable stock in place of water. For non-vegetarian, chicken seasoning powder and fish sauce can be used to season the pea shoots.
Shiitake mushrooms can be replaced with other favourite mushrooms (such as baby oyster or hon shimeji).
Ingredients:
- 4 fresh shiitake mushroom caps sliced thinly
- 200 grams pea shoots (“dou miao”/豆苗) washed & dried
- 2 tbsp cooking oil
- 4 cloves garlic chopped or thinly sliced
- 100ml water or stock top up with hot water if needed
- 1/2 tbsp mushroom seasoning powder to taste; use chicken seasoning powder for non-vegetarian
Directions:
- Cook garlic and mushrooms. Heat oil in a large wok or pan. Stir-fry garlic briefly until aromatic. Add mushrooms, stir-frying until just softened.
- Stir-fry pea shoots quickly in the wok. Add pea shoots and stir-fry on high heat until they just started to wither. Then add water and seasoning powder. Continue stir-frying on high heat for about a minute, or until the pea shoots are tender. Dish out to a plate and serve immediately.