🍽️ How to Make Chao Doumiao (Stir-Fried Pea Shoots)

🧆 Ingredients

• 300g fresh pea shoots
• 2 cloves garlic (sliced)
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 tablespoon Shaoxing wine (optional)

🍳 Steps

1. Prepare Pea Shoots: Carefully pick through the pea shoots, removing any tough stems or yellowed leaves. Rinse the pea shoots in several changes of cold water to remove any dirt or grit. Gently swish them in the water and lift them out to avoid disturbing sediment. Drain thoroughly in a colander or with a salad spinner to ensure they are as dry as possible—excess water can cause splattering during stir-frying.

2. Prepare Aromatics: Peel and thinly slice the garlic. Set aside. If using Shaoxing wine, measure it out in advance.

3. Heat the Wok: Place a wok or large skillet over high heat until it is very hot. Add the vegetable oil and swirl to coat the surface. The oil should shimmer but not smoke.

4. Stir-Fry Garlic: Add the sliced garlic to the hot oil. Stir-fry for about 10–15 seconds until fragrant, being careful not to let it brown.

5. Cook Pea Shoots: Add the drained pea shoots all at once. Stir-fry rapidly, tossing and turning the shoots with a spatula or tongs to expose all surfaces to the heat. The volume will reduce quickly. Sprinkle in the salt and, if using, the Shaoxing wine around the edge of the wok to create steam. Continue stir-frying for 1–2 minutes, just until the pea shoots are wilted but still bright green and crisp-tender. Do not overcook—pea shoots should retain some bite and their vibrant color.

6. Check Doneness: The dish is ready when the stems are just tender and the leaves are glossy and wilted. Taste a stem to ensure it is cooked through but not mushy.

7. Finish and Serve: Transfer immediately to a serving plate. Serve hot as a side dish. Enjoy promptly for the best texture and flavor.

💡 Tips

• Use fresh, young pea shoots for best texture.
• Stir-fry quickly to retain color and crispness.
• Add Shaoxing wine for extra aroma.
• Serve as a light side dish.