Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)

Total: 20 mins Servings: 4

This versatile recipe from Danielle Chang’s Lunar New Year Celebration works with most leafy greens — including bok choy and choy sum (blooming cabbage) — so choose the best ones on the market. Once it’s swirled into the garlic-scented oil, the fermented bean paste adds a layer of saltiness.

Ingredients

2 tablespoons neutral oil (such as vegetable oil), divided
6 medium garlic cloves, smashed, divided
4 teaspoons doenjang (fermented soybean paste) (such as Chung Jung One), divided
1 pound fresh pea sprouts (leaves and tender curly shoots), picked over, rinsed, and patted dry (about 16 packed cups), divided
2 tablespoons (1 ounces) Shaoxing wine, divided

Directions

Step 1

Heat a 12-to 14-inch wok over high. Add 1 tablespoon oil, and swirl to coat (oil should be very fragrant). Add 3 garlic cloves, and stir-fry until blistered in spots, about 30 seconds. Quickly add 2 teaspoons doenjang, half of the pea sprouts, and 1 tablespoon wine. Working quickly to prevent burning, stir-fry until pea sprouts reduce to about one-fourth of their original volume and become crisp-tender, 45 seconds to 1 minute. Transfer to a serving platter. Do not wipe wok clean.
Step 2

Repeat procedure with remaining oil, garlic, doenjang, pea sprouts, and wine. Serve immediately.

Notes

Find doenjang and Shaoxing wine at Chinese grocery stores or online.

Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)

Ingredients

Directions

Notes

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