Stir-fried Pea Shoots Recipe (Dou Miao)

Pea shoots: Tender young leaves and stems of the pea plant, often used in Asian cuisine.

Garlic: Adds a fragrant and savory flavor to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Salt: Enhances the overall flavor of the dish.

Chicken bouillon powder: Optional ingredient that adds a rich, savory taste.

When stir-frying pea shoots, make sure to keep the heat at medium-high to maintain their crisp texture. Overcooking can cause them to become soggy. Also, adding the garlic just before the pea shoots ensures the garlic doesn't burn and retains its aromatic flavor.

• pea shoots - Substitute with spinach: Spinach has a similar tender texture and mild flavor, making it a good alternative for stir-frying.

• pea shoots - Substitute with watercress: Watercress has a slightly peppery taste and similar leafy texture, providing a comparable experience in stir-fried dishes.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish similarly to garlic.

• garlic - Substitute with ginger: Ginger provides a different but equally aromatic and flavorful profile, adding a unique twist to the dish.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative with a subtle flavor that works well in stir-frying.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral taste and high smoke point, making it suitable for stir-frying.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.

• chicken bouillon powder - Substitute with mushroom powder: Mushroom powder offers a rich umami flavor, making it a great vegetarian alternative.

• chicken bouillon powder - Substitute with vegetable bouillon powder: Vegetable bouillon powder provides a similar depth of flavor without using animal products.

• Allow the stir-fried pea shoots to cool completely before storing. This helps prevent condensation, which can make the vegetables soggy.
• Transfer the cooled pea shoots into an airtight container. If you don't have an airtight container, a resealable plastic bag will also work.
• Store the container in the refrigerator. The pea shoots will stay fresh for up to 3 days.
• For longer storage, consider freezing. Place the pea shoots in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the pea shoots are frozen solid, transfer them to a resealable plastic bag or an airtight container. Label the container with the date.
• When ready to use, thaw the pea shoots in the refrigerator overnight. Reheat them in a wok or pan over medium heat until warmed through.
• Avoid refreezing the pea shoots once they have been thawed, as this can affect their texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or olive oil to the skillet.
  3. Once the oil is hot, add the leftover stir-fried pea shoots.
  4. Stir-fry for 2-3 minutes until heated through, ensuring not to overcook to maintain their crisp texture.
  5. Serve immediately.

• Microwave Method:

  1. Place the leftover pea shoots in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Check and stir halfway through to ensure even heating.
  5. Let it sit for a minute before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the leftover pea shoots in the steamer basket.
  3. Cover and steam for 2-3 minutes until heated through.
  4. Remove from the steamer and serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover pea shoots evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 5-7 minutes until heated through.
  5. Remove from the oven and serve immediately.

• Wok: A versatile, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for stirring and tossing ingredients in the wok to ensure even cooking.

• Knife: Essential for mincing the garlic finely to release its full flavor.

• Cutting board: A sturdy surface to safely chop and mince the garlic.

• Colander: Used to rinse and drain the pea shoots thoroughly before cooking.

• Measuring spoons: Precise tools for measuring out the vegetable oil, salt, and chicken bouillon powder.

• Serving plate: A dish to transfer the cooked pea shoots to, ensuring they are served immediately while hot.

Prep ingredients ahead: Rinse and drain pea shoots in advance to save time during cooking.

Use pre-minced garlic: Opt for store-bought minced garlic to cut down on prep time.

Organize your workspace: Have all ingredients and tools ready before you start cooking.

Cook in batches: If doubling the recipe, stir-fry pea shoots in smaller batches to ensure even cooking.

Quick seasoning: Mix salt and chicken bouillon powder together beforehand for faster seasoning.