Dou miao (pea shoots) are one of my favorite simple Chinese sauteed vegetables. All you do is stir-fry them briefly with minced garlic, a splash of soy, a little chicken stock and voila. It's totally delicious and incredibly easy to throw together as a quick side. Pea tendrils earlier in the season are a little more delicate than pea shoots, so I would recommend using those instead if you can find them. At this point in the summer all that I could find was pea shoots, but it worked out ok. I would probably roughly chop the pea shoots in the future so you don't end up with really long strings of veggies in every bite, but otherwise I think the dish was pretty good as is.
Recipe after the jump!
Sauteed Pea Shoots
INGREDIENTS
1 lb pea shoots, trimmed and tough stems removed
2 tbsp vegetable oil
3 cloves garlic, minced
1/4 cup chicken stock
2 tsp soy sauce
sesame oil
salt
Preheat large wok or skillet over medium heat. Add oil. Once oil is hot, add garlic and cook until fragrant, about 15-30 seconds. Raise heat to high and throw in pea shoots. Toss pea shoots to coat evenly in to oil and garlic until leaves are just beginning to wilt, about 1 minute. Add stock and soy sauce and cook, stirring frequently, until sauce has reduced to a few tbsp and shoots are tender and bright green, about 1-2 minutes. Drizzle with sesame oil and season with salt to taste.
Serve immediately.
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