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 taste is a year-round hint of spring. They are very quick to wilt in a hot skillet, stir-fry with shrimp/mushrooms, 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 their flavor and nutrition guarantee they'll 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
Fast: Pea shoots take only 30-60 seconds in a hot skillet or wok. The tangle of greens and tendrils will wilt down quickly.
Versatile: Subsitute pea shoots where you might use lettuce - in a wrap, spring roll, sandwich or panini.
Flavor: Pea shoots have a flavor like peas, so think of using them in place of peas, such as stirred into a hot pasta or risotto, or tossed in a salad or vegetable medley instead of the peas.
Vit. A, B, C; Calcium, potassium, iron, folate, protein Fats and Carbs: Fat free, 3 carbs per serving