Poached Pea Shoots (Dou Miao) served with browned garlic in a tasty Chinese broth is a refreshing twist on the usual stir-fried garlic dou miao in zi char stalls.
Stir-fried Garlic Dou Miao which is known as Pea Shoots is found in the menu of most Chinese restaurants or Zi char stalls here in Singapore and Malaysia. Dou Miao, as with most green leafy vegetables, are lower in calories and they are good sources of beta carotene, vitamin C and fibre. It is either stir fried or served raw in salad.
Dou Miao contain lots of nutrients that can help keep the sugar level low which may benefit people suffering from diabetes. They are also known for their anti-inflammatory and antioxidant properties which support the body’s protective mechanisms against the free radical damage and protect against cell damage and ageing. The garlic has medicinal properties which helps to combat, prevent and reduce the severity of common sicknesses like common cold and flu.
I am sharing with you a different way of cooking dou miao with a soup base to accompany the dish. The taste and method is a bit similar to the recipe for Chinese Spinach with Three Eggs (三蛋菜）which also has a soup-base. Hope you would enjoy this palatable vegetable dish which is best served with a bowl of steaming hot Jasmine rice.
SUGGESTED MODIFICATIONS FOR SPECIAL DIETS
- Child-Friendly: No modifications needed.
- Egg-Free: No modifications needed.
- Fish-Free: Add some vegetable stock in place of ikan bilis.
- Gluten-Free: No modifications needed.
- Nut-Free: No modifications needed.
- Shellfish-Free: No modifications needed.
- Vegan: Use vegetable stock in place of ikan bilis.
- Vegetarian: Use vegetable stock in place of ikan bilis.
Pea shoots (dou miao) served with golden garlic in a tasty ikan bilis stock is a refreshing twist on the typical stir-fried garlic dou miao you find in zi char stalls!
- 45-50 gm Ikan Bilis (Dried Anchovies)
- 200 gm Dou Miao
- 8-10 cloves Garlic (whole)
- 5 TBsp Oil ( for frying the garlic)
- 600 ml Water
- 1 TBsp Oil
- 1 TBsp Wolberries
- 5 slices Ginger
Wash the Dou Miao twice and drain.
Wash the ikan bilis and set aside.
Remove the skin from the ginger and slice thinly
Remove the skin from the garlic, wash and pat dry.
Rinse the wolberries and set aside for later use.
In a small pot, heat 1 TBsp of oil over high heat.
Add in the ginger slices and stir. Add in ikan bilis and stir fry for 1-2 mins until aromatic.
Pour 600 ml of boiling water into the pot and let it simmer for about 15-20 mins over medium heat with the lid half covered. Once done, pour out the ikan bilis stock onto a sieve into a bowl.
- Meanwhile, heat up 5 TBsp of oil in a wok over medium heat. When the oil starts to bubbles, throw in the garlic and fry till golden brown. Remove and transfer to a plate.
Remove the oil from the wok, leaving about 1 TBsp of oil behind.
Turn the heat to high, add Dou Miao to the wok and stir fry for 1 min. Add in the fried garlic and pour in the ikan bilis stock together with the wolberries into the wok. Continue to cook until the Dou Miao withers.
Transfer to a deep plate and serve hot with a bowl of hot steaming rice. Add salt to taste.
- When frying the garlic, be careful to watch over it as garlic gets burnt easily.
- When frying Dou Miao, always turn the heat to high to give the 'Wok Hei' like those served in zichar stall.
- Do not overcook the dou Miao. Cook until it wither but is still green.
- Some Dou Miao can be very tough and fibrous. If the stems are long and skinny, they are usually very fibrous. Select those with short stems and thick leaves. You can break the stem to test if they snap easily. If not, they are usually tough and fibrous.
- Do not keep the Dou Miao in the fridge for more than 2 days otherwise it will age and turn fibrous. The best is to get them fresh from the wet market and cook straightaway as we don't know how long the Dou Miao may have been sitting on the shelves in the supermarkets.
- You can also use other vegetables like Chinese spinach (Yin Choy) or baby spinach as substitutes.
- There are 2 types of Chinese Spinach: One has round leaves and the other elongated sharp pointed leaves. Personally, my family prefers the round leaves spinach as they have a smooth texture. The elongated ones are rougher in texture.
- If you are using Chinese Spinach, you need to remove the thin skin covering the stalk of the vegetable by breaking the stalk into 2 and just tearing the skin off otherwise it will be very fibrous. (There is no short cut to good food).
- Some ikan bilis are quite salty. Taste the stock first before adding salt otherwise the whole dish will be too salty.
- If you like you can also eat the ikan bilis instead of discarding it.
- To save time, you can prepare the ikan bilis stock in advance and freeze it up. You can also put the stock into the ice tray. When frying vegetable instead of adding oyster sauce, you can simply add 2 ice cubes of ikan bilis stock to enhance the taste.