Pea Shoots with Fermented Bean Curd
Dau miu_ means “bean grass” in Chinese, and is often called pea shoots or snow pea shoots in English. Thanks to greenhouse growers, pea shoots can be found at specialty grocery stores year-round.
- 1 1⁄2 lb. pea shoots
- 2-3 tbsp. vegetable oil
- 2 cloves garlic, peeled and thinly sliced
- 2 cubes fermented bean curd
- Remove leaves, including those with tendrils, from pea shoots, and discard stems. This takes time, but is well worth the effort. Rinse leaves in cold water. Place a wok over high heat for 2 minutes. Add leaves and toss until wilted, about 1 minute. Transfer to a strainer and allow leaves to drain.
- Pour oil into the hot wok. Add garlic and saute just until golden. Add bean curd and stir vigorously, breaking up the curd to make a smooth, thick sauce. Add leaves and toss in sauce for 1 minute over medium heat. Serve at once.