Sauteed Snow Pea Sprouts (Dou Miao)
Sauteed Snow Pea Shoots are one of our menu favorites in the chinese restaurant we patronize on most weekends. Tender, versatile and fast cooking, these chinese greens are the perfect stir-fry offering as they cook in a matter of minutes in the fueled food carts the attendants circle the restaurant with during fast-paced dimsum hours. As I always find them fresh, affordable, and available at our local Asian grocer, I was suprised to discover that Dou Miao, as the snow pea plant’s sprouts, shoots and greens are collectively referred to in Asia, are considered a delicacy and are quite expensive in some areas. I regularly keep a bag of these sprouts on hand as whether stir-fried like the recipe below or raw with diced tomatoes in salads, these delicate sprouts are always delightful paired with steamed rice and fried fish or chicken wings.
Butter imparts a wonderful flavor but burns easily in the temperature required for successful stir-frying. Resolve this by adding a tablespoon or so of high smoke point oils such as grapeseed or peanut oils with the butter.
Makes 4 Servings
Ingredients
3 to 4 cups snow pea sprouts
2 tbsps butter, melted
1 tbsp peanut oil
2 to 3 cloves garlic, minced
1 tbsp oyster sauce
salt and pepper
sesame seeds, toasted
Procedure
Wash snow pea sprouts and drain well.
In a wok or wide skillet, heat melted butter and peanut oil until very hot. Saute garlic for only a few seconds, moving frequently to prevent from excessive browning.
Add in snow pea sprouts. Drizzle with oyster sauce. Season with salt and pepper to taste. Stir-fry until slightly wilted, around 1 to 2 minutes. Remove from heat.
Sprinkle with toasted sesame seeds and serve hot.
Vegetable Delights in The CookMobile Archive:
More Good Food!
Those sprouts look fabulous!
Fabulous and nutritious!