TO STIR-FRY PEA SHOOTS
Categories Leafy Green Gourmet
Number Of Ingredients 4
Steps:
- Heat vegetable oil in a wok or large heavy skillet over high heat until surface of oil ripples. Add smashed garlic cloves and dried hot red pepper flakes, then stir-fry until garlic is pale golden. Toss in shoots and stir-fry until wilted and tender, 4 to 5 minutes.
PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)
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.
Provided by Rita1652
Categories Greens
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
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.
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CHOW DAU MIU (GARLICKY STIR-FRIED PEA SPROUTS) - FOOD
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Cuisine ChineseCategory Dinner, Side DishAuthor Danielle ChangTotal Time 20 mins
- 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.
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- If time allows, snip the tough ends off the pea shoots to yield the best result - transfer the pea shoots onto your working surface. Work on them one stem at a time. Use your finger to feel the ends. The pea shoot stem should be crisp and break apart easily. Snip off and discard any part that feels tough, meaning if you bend it and it doesn’t break. If the pea shoot is too long, break it in two so it’s easier to bite.
- Once you’ve done the first step, rinse the pea shoots with running water and gently rub with your fingers to remove any dirt. Drain and set aside. Note, it’s OK if the pea shoots are not completely dry.
- Heat the oil in a wok (or large carbon steel pan, or nonstick pan) over medium-high heat until hot. Add the garlic and ginger. Stir a few times to release the fragrance.
- Add the snow pea shoots. Fold with your spatula to coat well with oil. Pour in Shaoxing wine and sprinkle with salt. Stir a few more times to mix well, until the pea shoots are just withered. The whole process should take a minute or so. Immediately transfer everything to a plate.
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