Dou Miao with Scallops Stir-Fry

Many people think it’s difficult to cook dou miao till it’s soft. 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.

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/clear stock

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.

Ingredients Used garlic • pea shoots • soy sauce • white scallops