Garlic Stir-Fried Pea Shoots (Dou Miao)

Why You’ll Love This Recipe

• Restaurant-style greens in under 15 minutes with everyday pantry staples.
• Bright, vivid green pea shoots turn silky and tender without losing snap.
• Ultra-clean flavor: just garlic, a splash of stock, salt, and sesame oil.
• Perfect side for rice, noodles, or any stir-fry spread.

Grocery List

• Produce: Pea shoots (dou miao), garlic (4 large cloves)
• Dairy: None
• Pantry: Neutral oil, toasted sesame oil, low-sodium chicken or vegetable stock, fine sea salt, ground white pepper (optional)

Full Ingredients

For the Stir-Fry

• 12 oz (340 g) pea shoots (dou miao), tough ends picked, washed, and thoroughly dried
• 4 large garlic cloves (about 20 g), smashed and roughly chopped
• 1 1/2 tbsp neutral oil (peanut, canola, or sunflower)
• 2 tbsp low-sodium chicken or vegetable stock, warmed
• 1/2 tsp fine sea salt, plus more to taste
• 1/8 tsp ground white pepper (optional)
• 1 tsp toasted sesame oil (for finishing)

Step-by-Step Instructions

Step 1: Prep the pea shoots

Pick through the pea shoots, removing any thick or tough stems. Rinse in cool water to remove grit, then spin-dry thoroughly or pat dry with towels. The shoots should be very dry to ensure a hot, quick stir-fry without sputtering or steaming.

Step 2: Smash the garlic and warm the stock

Lightly smash the garlic with the flat of a knife to release aroma, then roughly chop the pieces. Warm the stock in a microwave or small saucepan so it’s hot when it hits the pan—this keeps the wok temperature high and creates a silky glaze quickly.

Step 3: Preheat the wok or skillet

Set a carbon-steel wok or 12-inch skillet over high heat for about 2 minutes until a faint wisp of smoke rises (approximately 425–450°F/220–230°C at the surface). Add the neutral oil and immediately swirl to coat the sides.

Step 4: Bloom the garlic

Add the smashed garlic and stir-fry for 20–30 seconds until just fragrant. Do not let it brown—if it threatens to color, briefly lift the pan off the heat or lower the flame. You want aromatic, sweet garlic, not bitterness.

Step 5: Flash-fry the pea shoots

Add the pea shoots all at once. Using a spatula or tongs, toss and fold constantly for 60–90 seconds. The leaves should wilt slightly and turn an intense, glossy green while stems remain crisp-tender.

Step 6: Splash stock, season, and finish

Pour in the warmed stock and toss for 20–30 seconds to create a light, silky sauce. Season with salt and optional white pepper. Remove from the heat and drizzle sesame oil, tossing once more. Taste and adjust salt. Serve immediately while the shoots are bright and succulent.

Pro Tips

• Dry is key: Excess water cools the pan and steams the greens. Spin or pat very dry.
• Heat first, oil second: Preheat the pan thoroughly, then add oil for best wok hei and less sticking.
• Warm the stock: Hot stock keeps the stir-fry sizzling and prevents sogginess.
• Watch the garlic: Keep it pale and fragrant; browned garlic turns bitter fast.
• Batch if needed: If your pan is small, cook the shoots in two batches to avoid overcrowding.

Variations

• Garlic–Chili: Add 1 thinly sliced red chili with the garlic for gentle heat.
• Ginger Lift: Stir-fry 1 tbsp julienned fresh ginger with the garlic for a bright, peppery kick.
• Oyster-Glazed: Reduce salt to 1/4 tsp and finish with 1 tsp oyster sauce plus 1/2 tsp sesame oil.

Storage & Make-Ahead

Best eaten immediately for peak color and texture. You can prep ahead by washing and drying the pea shoots and smashing the garlic up to 24 hours in advance; refrigerate shoots wrapped in a towel-lined container to keep them dry and crisp. Leftovers keep 1 day in an airtight container; reheat quickly in a hot pan for 30–45 seconds. Freezing is not recommended.

Nutrition (per serving)

Approximate values (4 servings): 80 calories; 6 g fat; 6 g carbohydrates; 2 g fiber; 3 g protein; 300–420 mg sodium (varies with stock and salt). Calculated with 1 1/2 tbsp neutral oil, 1 tsp sesame oil, and low-sodium stock.