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Stir-fry Pea Shoots (Dou Miao)

Stir-fried Pea Shoots (Dou Miao) Recipe

Use a large wok or a wide pan to cook this, as a bag of raw pea shoots is big in volume, but shrinks drastically when cooked.

Check out more tips for tenderly cooked pea shoots on the previous page.


  • 200 grams dou miao (pea shoots/豆苗) washed & dried
  • 2 tbsp cooking oil
  • 4 cloves garlic chopped or thinly sliced
  • 100 ml water or stock add more hot water if needed
  • 3/4 tsp chicken or mushroom seasoning powder** to taste
  • 1/8 tsp fine salt to taste
  • 1 tbsp Chinese wine (Hua Tiao/Shaoxing)


  1. Cook garlic. Heat oil in wok. Stir-fry garlic briefly until aromatic and light golden.
  2. Stir-fry quickly in the wok. Add pea shoots and stir-fry on high heat until they just started to wither. Then add water, seasoning powder and salt. Continue stir-frying on high heat for about a minute, or until all the pea shoots are tender. Drizzle Chinese wine along the walls of the wok, and stir fry for 10 seconds more until you smell the aroma of the wine evaporating. Dish out to a plate and serve immediately.

Noob Cook Tip

Just in case your wok is simply not hot enough (which is understandable for us home cooks), try an additional step after step 2: Add 2 more tbsp water and simmer the pea shoots, covered, for about a minute after stir-frying. This may help to make the shoots more tender.

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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

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