Monday, April 30, 2007

Stir-Fried Dou Miao (Pea Shoots)

Dou Miao (Pea Shoots) is by far, the easiest vegetable to prepare and cook.

I don't have to wash very thoroughly because there are not much soil on it and I don't have to worry that the leaf will wither if I leave it in the wok for a slightly longer time.

300 gm Dou Miao (pea shoots)
1/2 a Carrot (sliced)
2 Mushrooms (soaked and cut into two)
2 cups of Stock*
5-6 slices of Ginger* / 2 tbsp chopped Garlic

*As I was preparing a strict vegetarian meal, I have to use ginger and yellow beans for the stock

1 tbsp light soy sauce
1 tbsp cooking oil

Mixed Seasonings
1 tbsp light soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp cooking wine

1 tsp cornflour
1 tbsp water (room temperature)

1) Heat cooking oil in the wok
2) Stir in ginger/garlic until lightly brown
3) Stir fry Dou Miao, 1 tbsp light soy sauce and stock just enough not to let the vegetable dry out
4) Remove from wok and place the vegetables in a plate
5) Add mixed seasonings and remaining stock to the wok and simmer mushroom and carrot in the liquid until the carrot is suitably soft.
6) Thicken the gravy with cornflour mixture
7) Pour gravy over Dou Miao and serve

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