Qing Chao Dou Miao: Sauteed Pea Shoots

A Chinese dish, qing chao dou miao, sauteed pea shoots are as delicious as they are simple. Pea shoots are the tips of the pea plant: a fibrous stalk with the leaves (pea greens) and threadlike climbing appendages (pea tendrils) attached. Pea sprouts are the new, tender shoots of the pea plant, with no tendrils and only the smallest of leaves. Pea sprouts have a subtle, green flavor, with a hint of pea. Pea shoots, befitting their maturity, are stronger and sweeter, although still quite delicate.

Pea shoots, with mature greens

Shoot and sprout are often used interchangeable—dou miao without modifier refers to either—but as both are delicious, you cannot go wrong. If what you have looks like alfalfa sprouts, only greener, then you have pea sprouts. This recipe works with sprouts or shoots, yielding a delicate pea-like sauteed green in either case.

Qing Chao Dou Miao: Sauteed Pea Shoots

A great little dish on its own, this is also a wonderful addition or garnish to non-Asian recipes, in which case you likely will want to skip the soy sauce.

Makes two large servings or four small.

Ingredients:

2 tablespoons grape seed oil
4 cloves garlic, smashed and minced
3/4 lb (about 6 cups) pea shoots, cleaned and rinsed and any tough bottoms trimmed
1 tablespoon Chinese light soy sauce, optional
sea salt, to taste
freshly-ground black pepper, to taste

Heat a medium frying pan over medium-high heat. Add the grape seed oil. Once hot, add the minced garlic and saute until soft and infused in the oil, about 60 seconds.

Plated and Ready to Serve

Add the pea shoots and saute, stirring and flipping often, until just wilted, 45-60 seconds (30-45 seconds for pea sprouts). Optionally, add the soy sauce. Using a slotted spoon, reserve to a plate.

Season with salt and pepper. Serve or use immediately. If not using as part of a larger dish, pairs well with a Sauvignon blanc from Martinborough, in the South Wairarapa district, New Zealand.