Stir Fried Pea Shoots With Garlic Dau Miu Food

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

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.

STIR-FRIED GARLIC DOU MIAO IN SOUP BASE RECIPE (PEA SHOOTS)

Steps:

• Wash the Dou Miao twice and drain.
• Wash the ikan bilis and set aside.
• Remove the skin from the ginger and slice thinly
• Remove the skin from the garlic, wash and pat dry.
• Rinse the wolberries and set aside for later use.
• In a small pot, heat 1 TBsp of oil over high heat.
• Add in the ginger slices and stir. Add in ikan bilis and stir fry for 1-2 mins until aromatic.
• Pour 600 ml of boiling water into the pot and let it simmer for about 15-20 mins over medium heat with the lid half covered. Once done, pour out the ikan bilis stock onto a sieve into a bowl.
• Meanwhile, heat up 5 TBsp of oil in a wok over medium heat. When the oil starts to bubbles, throw in the garlic and fry till golden brown. Remove and transfer to a plate.
• Remove the oil from the wok, leaving about 1 TBsp of oil behind.
• Turn the heat to high, add Dou Miao to the wok and stir fry for 1 min. Add in the fried garlic and pour in the ikan bilis stock together with the wolberries into the wok. Continue to cook until the Dou Miao withers.
• Transfer to a deep plate and serve hot with a bowl of hot steaming rice. Add salt to taste.

PEA SHOOTS SAUTEED WITH GARLIC AND GINGER

Steps:

• In a large heavy skillet, heat the olive oil over medium low heat. Add the ginger and the garlic and saute, stirring occasionally, for 3 to 4 minutes, or until softened. Do not allow the garlic to brown. Add the pea shoots, increase the heat to medium, cover the pan and cook for 1 minute. Remove from the heat, add the soy sauce and the pepper and toss to mix. Serve immediately, scattered with the sesame seeds.

STIR FRIED PEA PODS

Steps:

• Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
• Drain bamboo shoots, water chestnuts and mushrooms.
• Preheat wok, on high and add oil.
• Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
• Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
• Stir in bouillon mixture and continue cooking until thickened and bubbly.
• Remove to serving platter and garnish with cashew nuts if desired.