Simple to prepare, our version of garlic Dou Miao is a refreshing twist on the usual stir-fried garlic dou miao found in zi char stalls. Pea Shoots (Dou Miao) are poached with browned garlic in a tasty ikan bilis broth.
Wash the Dou Miao twice and drain.
Wash the ikan bilis and set aside.
Remove the skin from the ginger and slice thinly
Remove the skin from the garlic, wash and pat dry.
Rinse the wolberries and set aside for later use.
In a small pot, heat 1 TBsp of oil over high heat.
Add in the ginger slices and stir. Add in ikan bilis and stir fry for 1-2 mins until aromatic.
Pour 600 ml of boiling water into the pot and let it simmer for about 15-20 mins over medium heat with the lid half covered. Once done, pour out the ikan bilis stock onto a sieve into a bowl.
Remove the oil from the wok, leaving about 1 TBsp of oil behind.
Turn the heat to high, add Dou Miao to the wok and stir fry for 1 min. Add in the fried garlic and pour in the ikan bilis stock together with the wolberries into the wok. Continue to cook until the Dou Miao withers.
Transfer to a deep plate and serve hot with a bowl of hot steaming rice. Add salt to taste.
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