Pea shoots or pea sprouts 豆苗 (Dou Miao) are so much easier to clean - just one rinse and be ready to use; compared to Bok Choy or Bok Choy Sum that sometimes need two-three rinses in water to rid the grits and fine soil sediments. They are as easy to clean as organic baby spinach or mung bean sprouts, and as a result, shortens kitchen preparation time.
Stir-frying pea sprouts is very common in Chinese cooking, likewise what is featured today. A simple Stir-Fry Pea Sprouts 清炒豆苗 with garlic, flavored with some chicken stock, and splash of cooking wine towards end of cooking and gojiberries for hint of sweet notes.
Pea Sprouts with Garlic and Gojiberries 上汤枸杞子蒜炒豆苗
Heat some oil in saute pan and add 3 cloves garlic finely minced, then add in pea sprouts, saute and combine well. Add 4-5 tbsb of water or chicken stock, cover the pan and allow the pea sprouts to simmer and cook under the steam of the cooking vegetables. After about 2 mins, remove the lid, splash of cooking wine for aroma, then add in 1 1tbsp gogiberries (previously re-hydrated in cooking wine) to the pea sprouts and allow to simmer altogether about 2 mins.
You can enjoy fresh, young, tender pea shoots, raw, in sandwiches and/or salads or use them to freshen up leftover chicken soup Peashoots and Gojiberries Chicken Soup - 豆苗枸杞子鸡汤
Sharing Pea Sprouts (Peashoots), a rightfully edible member of the Pea family, with MLLA - My Legume Love Affair 46, hosted by Susan - The Well-Seasoned Cook; also sharing with Hearth and Soul
Tag: pea shoots, pea sprouts
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