It is the time of the year again, when we would have our taste of Dou Miao (snow pea sprouts/shoots). These Dou Miao that I am referring to are not the regular ones that look similar to mung bean sprouts, which are full of stem, crunchy but hard to chew. I am talking about this type of Dou Miao that has more leaves and known for its delicate taste. They look like this:
photo courtesy of evergreenseeds.com
This kind of Dou Miao is only available during winter. Because of its unavailability, it is considered a delicacy here in Asia. Last year, I made a stir fry dish with dried scallops. Recipe here.
Dou Miao with Dried Scallops Stir Fry1 pack (around 250 gms) Dou Miao, washed
This year, brother-in-law (Ah-pe) came over our house and cooked a special dish for us: Hong Kong style Stir fry Dou Miao with Fish Fillets. Here's his recipe.
2 T cooking oil
5 T minced garlic
1 stalk leeks, chopped
3 slices of ginger
1 c chicken broth
2 pcs fish fillet, sliced thinly
salt and pepper, to taste
1/2 C cooking oil
1. Heat up cooking oil in a wok or a cooking pan. Saute ginger until fragrant. Add in the garlic and chopped leeks. Stir fry for a while until fragrant, around 2 minutes.
2. Add in the Dou Miao. Stir fry until partially wilted. Add in the chicken broth. Cover and let boil. Stir frequently so that the vegetables may absorb the flavor of the broth.
3. When cooked, scoop up the vegetables onto a serving platter. Discard the broth.
4. Prepare the fish fillets by sprinkling salt and pepper (amount according to taste) on all sides. Then, sprinkle some cornstarch onto all the fish pieces as well.
5. Add oil to a hot wok or non-stick cooking pan. When heated, quickly stir fry the fish fillets. When done, ladle on top of the cooked Dou miao. Serve hot with jasmine rice.
Healthy and delicious!
Sharing this nutritious dish with the Weekend Herb Blogging community, headed and supervised by Haalo of Cook (Almost) Anything At Least Once. This week, the event is hosted by Chris of Mele Cotte. To see last week's delicious dishes, please see the lovely round-up done by Cook the Books chief Rachel at the Crispy Cook.