Also commonly known as pea shoots or pea tendrils, these leaves attached to curlicue tendrils are delicate, lacy and have a mild flavor of peas, spinach and a hint of watercress. The entire thing is eaten, and their fresh, soft tast is a year-round hint of spring. they are very quick to wilt in a hot skillet, stir-fry with shrimp/mushroons, toss raw in a salad or with hot pasta, or use to replace the lettuce in a sandwich or wrap. Long prominent in Asian cuisine, pea shoots are not only becoming popular in all types of restaurants, but also their flavor and nutrition guarantee they will be here long beyond today's trend.
Dau Miu is excellent as a quick stir-fry with oyster sauce or used raw in a salad.
Stir-fry: 3 minutes
Steam: 5 minutes
Sauté: 4 minutes
Vit. A, B, C; Calcium, potassium, iron, folate, protein
Fats and Carbs: Fat free, 3 carbs per serving