PEA SPROUTS RECIPE

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PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU) RECIPE ...

Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

Total Time 11 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 teaspoon sesame oil
1 tablespoon fresh ginger, minced
2 garlic cloves, finely minced
1/2 teaspoon sugar
1 1/2 lbs young pea shoots, loosely packed
1/4 teaspoon soy sauce
2 tablespoons oyster sauce

Steps:

  • Rinse the pea shoots thoroughly in cold water twice, lightly drain.
  • In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
  • Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.

Nutrition Facts : Calories 25.1, FatContent 2.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 133.7, CarbohydrateContent 1.1, FiberContent 0.1, SugarContent 0.3, ProteinContent 0.1

CHOW DAU MIU (GARLICKY STIR-FRIED PEA SPROUTS) | FOOD & WINE



Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts) | Food & Wine image

This versatile recipe from Danielle Chang's Lunar New Year celebration works with most tender leafy greens—including baby bok choy and choy sum (flowering cabbage)—so pick whatever looks best at the market. Once it is swirled into the garlic-scented oil, the fermented soybean paste adds a layer of savory pungency.

Provided by Danielle Chang

Categories     Asian Vegetables

Total Time 20 minutes

Number Of Ingredients 5

2 tablespoons neutral oil (such as vegetable oil), divided
6 medium garlic cloves, smashed, divided
4 teaspoons doenjang (fermented soybean paste) (such as Chung Jung One), divided
1 pound fresh pea sprouts (leaves and tender curly shoots), picked over, rinsed, and patted dry (about 16 packed cups), divided
2 tablespoons (1 ounces) Shaoxing wine, divided

Steps:

  • Heat a 12-to 14-inch wok over high. Add 1 tablespoon oil, and swirl to coat (oil should be very fragrant). Add 3 garlic cloves, and stir-fry until blistered in spots, about 30 seconds. Quickly add 2 teaspoons doenjang, half of the pea sprouts, and 1 tablespoon wine. Working quickly to prevent burning, stir-fry until pea sprouts reduce to about one-fourth of their original volume and become crisp-tender, 45 seconds to 1 minute. Transfer to a serving platter. Do not wipe wok clean.
  • Repeat procedure with remaining oil, garlic, doenjang, pea sprouts, and wine. Serve immediately.

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