Dou Miao with Scallops Stir-Fry
January 10, 2008 – 9:47 pm by wiffyMany people think it’s hard to cook dou miao till it’s soft (is this a pun? =x) but it’s not that difficult really. I have some ‘tricks’ to cooking dou miao (as contrary to cooking other greens) - cook them over high fire, add some water and cover for a minute. Do you have other tips for cooking the perfect dou miao?
White scallops is one of my favourite seafood and to me, they add an instant jazz to many vegetable dishes. I haven’t seen fresh white scallops at my local supermarket for ages so I bought a box of frozen ones instead. It’s actually cheaper and taste almost as good.
‘Dou Miao’ with Scallops Stir-Fry
Ingredients
(Serves 2)
200g ‘dou miao’ (pea shoots)
50g white scallops (if using frozen scallops, thaw in a bowl of water, and pat dry with paper towel)
2 tbsp chopped garlic
1 tsp light soy sauce
2 tbsp olive oil
50ml water
Directions
Heat oil in wok and stir fry garlic till fragrant. Stir fry scallops till they are completely opaque and cooked. Take out the scallops and set aside. Using the remaining oil and garlic, add the dou miao and stir fry over high heat. When the dou miao has softened, add water and cover with lid for about 1 minute (tip: nicely cooked dou miao will be significantly shrunken in volume). Add the cooked scallops back to the wok, season with light soy sauce, stir evenly and serve.
Tags: dou miao, garlicky, pea shoots, white scallops
Posted in Chinese, Recipes, Seafood, Stir Fry, Veggies
7 Responses to “Dou Miao with Scallops Stir-Fry”
Hey I remember eating this dish many years back when I was a teenager and at that time it seemed to be the rage when ordering chi zha. I guess it’s here to stay . Looking good now as it did back then!
By Joyce on Jan 10, 2008
Me, me, me! I always have problem frying them. It’s crunchy but hard to swallow. lol
So nowadays, I just toss them in my salad. Hehe
By didally on Jan 10, 2008
love dou miao - but can’t find it often where i live
By steamy kitchen on Jan 14, 2008
I don’t mind my dou miao crunchy as long as they are not “chou cher”
By tigerfish on Jan 14, 2008
Joyce: last time already got this combi ah? Looks like quite a timeless dish ;p
didally: I didn’t know dou miao can eat raw :O
By wiffy on Jan 14, 2008
so easy, and so tasty. Sometimes we get them at our favorite local Chinese restaurant but they make it really oily and it’s not cheap either. So much cheaper to make at home.
By Nate on Jul 29, 2008
Wow, yummy looking stir-fry you have here!
Great tips on cooking dou miao! I bet many foodies would find them useful if they would find out about them. You could submit your tips to Chef’s Tip (http://tips.chefsvalue.com/)
By Amy on Aug 7, 2008