What's
New
Shaoxing Wine Drunken Chicken Recipe Fish Porridge Recipe Okra in Ponzu Sauce Recipe Scallion Oil Chicken Recipe Wasabi Cha Soba Recipe Cheater Chicken Noodle Soup Recipe

Stir-fry Pea Shoots (Dou Miao)

I have always avoided pea shoots (or better known as dou miao/豆苗 locally). To me, it’s painfully difficult to stir-fry (and photograph! T_T) a plate of tenderly cooked pea shoots. Without a good wok heat, the pea shoots often turn out woody like gnawing on grass and appear yellowish after cooking. After many attempts :P, I finally managed to wok a decent plate of stir-fried pea shoots (清炒豆苗). I’m so glad I don’t have to shun this vegetable anymore, because this stir-fry is super fast and require minimum ingredients.

See Also:

Pea Shoots (Dou Miao)

Tips for a plate of tenderly stir-fried pea shoots:

  • Hot wok. Use the highest wok heat you can manage throughout the stir-fry. For me, the wok is always smoking hot during the entire stir-fry and the plate of pea shoots is still steaming when served on the table.
  • Fast cooking time. The pea shoots only require about 1 minute in the hot wok. If you cook it too long, they may turn yellow. Prepare all the ingredients within easy reach from the stove before the stir-fry.
  • Variety. The pea shoots we have in Singapore is the thinner variety (小豆苗) versus the fatter variety (大豆苗) in US and Taiwan which are more tender after cooking. If you see pea shoots here that are slightly shorter and fatter, do get them as they tend to be more tender in a stir-fry. This is the one I usually buy, at the fridge section of selected NTUC. I have slightly better results with this than the NTUC ‘pasar’ brand of pea shoots.
  • Freshness. Pea shoots perish faster than most other greens. I don’t add pea shoots to my shopping list as they may not be nice on that particular day. Rather, whenever I see very good-looking ones I will buy it and cook it within a day or two.

Stir-fry Pea Shoots (Dou Miao) Recipe
Practice makes perfect, and just in case your wok is simply not hot enough (which is understandable for us home cooks), try an additional step of simmering the pea shoots, covered, for up to a minute after stir-frying. This may help to make the shoots more tender. Don’t simmer for too long though, as the pea shoots may turn an unappetizing yellow instead.

3 comments on “Stir-fry Pea Shoots (Dou Miao)”

  1. I like both 小豆苗 and 大豆庙. Simple and easy stir-fry with garlic is all it needs

Leave a Reply

Your email address will not be published. Required fields are marked *