Stir-fried Garlic Dou Miao in Soup Base Recipe (Pea Shoots)

Method13 steps · about 40 min

1. 1

   Step 1: Wash the pea shoots (200 g) twice and drain thoroughly, removing any tough or damaged portions.

   Uses 200 g pea shoots (dou miao) · Water for washing the pea shoots twice, discarded

2. 2

   Step 2: Briefly rinse the plain dried anchovies to remove loose salt and debris, then drain. These dried fish will be fried and simmered to make the stock.

   Uses All 45–50 g plain dried anchovies · Water for rinsing the dried anchovies, discarded

3. 3

   Step 3: Peel ginger (5 slices) and prepare all five thin slices.

   Uses 5 slices Ginger

4. 4

   Step 4: Peel all 8–10 garlic cloves, rinse if needed and pat completely dry before frying.

   Uses All 8–10 garlic cloves · Garlic-rinsing water, discarded

5. 5

   Step 5: Rinse all 1 tbsp wolfberries and drain. Have all the prepared ingredients ready before heating the pot and wok.

   Uses 1 tbsp dried wolfberries (goji berries) · Water for rinsing wolfberries, discarded

6. 6

   Step 6: Heat the separate 1 tbsp stock-frying oil in a small pot over high heat.

   Uses 1 tbsp oil for ginger and dried anchovies

7. 7

   Step 7: Add the ginger to the pot and stir, then add the drained dried anchovies. Stir-fry for 1–2 minutes until aromatic, checking from 1 minute.

   Check fragrant anchovies and ginger · 1 minUses All separate tablespoon of oil · All peeled ginger slices · All drained anchovies, excluding rinse water

8. 8

   Step 8: Carefully add all 600 ml boiling stock water. Simmer over medium heat for about 15–20 minutes with the lid half covering the pot, checking from 15 minutes. Strain through a sieve into a clean bowl, retaining the liquid stock and setting the cooked anchovy and ginger solids aside separately.

   Check anchovy stock · 15 minUses All stock-base contents · 600 ml water for anchovy stock, brought to a boil

9. 9

   Step 9: While the stock simmers, heat all 5 tbsp garlic-frying oil in a wok over medium heat. Add the dry garlic cloves and fry, watching closely, until golden brown. Lift the garlic onto a clean plate before it burns.

   Uses 5 tbsp oil for frying garlic; retain about 1 tbsp for pea shoots · All peeled completely dry garlic cloves

10. 10

    Step 10: Carefully decant the excess garlic oil into a heatproof container, leaving about 1 tbsp of this same oil in the wok. Keep the fried garlic separate for the finish.

    Uses Actual oil remaining after lifting the garlic

11. 11

    Step 11: Turn the heat to high. Add all the well-drained pea shoots to the retained oil and stir-fry for 1 minute.

    Add stock after initial pea-shoot fry · 1 minUses About 1 tbsp retained from the same 5 tbsp reservoir · All prepared pea shoots, excluding wash water and trimmings

12. 12

    Step 12: Add the fried garlic, all the strained anchovy stock and the rinsed wolfberries. Cook until the pea shoots wilt but remain green and the dish is hot through.

    Uses All wok contents · All lifted garlic, excluding surplus frying oil · All actual strained liquid, excluding cooked anchovy and ginger solids · All drained wolfberries, excluding rinse water

13. 13

    Step 13: Taste the broth before adding any optional salt (to taste), since dried anchovies can be salty. Transfer to a deep serving plate, share between four portions and serve hot with ready-cooked hot rice if desired.

    Uses All finished vegetables and broth · Optional salt to taste after tasting the broth · Optional separately ready-cooked hot rice, amount as needed