Pea shoots, also known as Dou Miao, are the immature tips or shoots of the snow pea and sugar pea. They are plucked as the crop matures and grows.
Most of the shoots on sale in Chinatown have large stems and pointed leaves, almost two inches in length. Avoid buying pea shoots that are starting to yellow, an indication of its old age. Fresh shoots can be refrigerated for up to three days.
To prepare, wash the shoots thoroughly and drain them before using. They can be eaten raw as garnish or added at the last moment in soups, but the most popular method is the stir-fry.
You can have a veritable feast for the Chinese New Year (Feb. 18) with dumplings, noodles, fish, whole chicken, cashew cookies and this veggie plate.
This recipe comes courtesy of A Cook's Guide to Asian Vegetables by Wendy Hutton (Periplus).
PEA SHOOTS WITH BLACK MUSHROOMS
Ingredients:
- 8 dried black mushrooms, soaked in hot water until soft and then sliced
- 2 cups water
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch blended with 1 tbsp water
- 1 tsp sesame oil
- 2 tbsp oil
- 300 grams of pea shoots
- ¼ cup chicken stock
- 1 tbsp rice wine or sake
METHOD:
- Place the mushrooms, water, soy sauce and sugar in a pan. Bring to boil, cove rand simmer until the mushrooms become tender.
- Add the cornstarch/water blend to the mushrooms, stirring constantly over low heat until the mixture thickens and clears. Sprinkle with sesame oil. Keep warm.
- Heat the oil in a wok and add the pea shoots. Stir-fry for a few seconds, pour in the chicken stock and rice wine and simmer until tender.
- Serve the pea shoots on a plate with the mushrooms on one side.
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