Pictorial: Pea Shoots w/ Egg White and Conpoy

[hzrt8w]

Pictorial Recipe

Pea Shoots Stir-fried with Egg White and Conpoy (瑤柱蛋白炒豆苗)

Pea Shoot is my most favorite Chinese vegetable. The Cantonese pronounciation is Dou Miu. There are usually 2 varieties found in Asian markets. This variety is the sprout of snow pea. The most basic recipe is to stir-fry with salt and garlic. I want to "kick it up a notch" by making a sauce with egg white and garlic, and spread some conpoy shreds on top.

Serving Suggestion: 2 - 3

Preparations:

Main ingredients (left, clockwise):

- 1 to 1 1/2 lb of pea shoots

- 4 chicken eggs

- Garlic, use 4-5 cloves

- 4 to 5 Conpoy (dried scallop)

This is the featured vegetable: pea shoot (Dou Miu in Cantonese). Nice and fresh.

This is what it looks like, close up.

Make about 2 cuts on each stem to make it bite-size.

Conpoy (dried scallop) takes a long time to soften up. Soak the conpoy overnight in a small bowl of water.

Break 4 chicken eggs. Use the egg white only. Discard the yolk (or use it for other purposes).

Peel and cut 4 to 5 cloves of garlic into thin slices.

Cooking Instructions:

First cook the conpoy. It takes about 20 to 30 minutes. Drain the soaking water. Use a small pot, add 1/2 cup of chicken broth. Add the conpoy.

Set the stove at high. Bring the broth to a boil. Then reduce it to simmer. Simmer the conpoy for about 20 to 25 minutes.

After the conpoys turn soft, tear them into small shreds with a pair of chopsticks or 2 forks, like such.

Use a strainer to strain off the broth. Use it for cooking the sauce.

Use a pan/wok, set stove at high. Add 1 to 2 cups of water. Bring it to a boil. Add 1 tsp of salt.

Add the pea shoots. Cook for about 2 to 3 minutes.

They look like this. Pea shoots cook very quickly. Do not overcook.

Drain the excess water. Transfer the pea shoots to a serving plate.

To prepare for the presentation, spread the pea shoots to form a circle with a hollow area at the center.

To make the sauce: use a wok/pan. Set stove at high. Add 2 tblsp of cooking oil. Wait until oil is hot. Add the sliced garlic. Add 1/2 of salt (or to taste).

Very quickly, dash in 2-3 tsp of ShaoHsing cooking wine. Add the cooking liquid from the conpoy. Add 1/4 cup of water. If you like the dish saucey, add another 1/2 cup of chicken broth. Bring the mixture to a boil.

With the mixture boiling, gently fold in the egg white. Keep stirring with the spatula while folding the egg white.

Use the spatula to keep stirring gently for 20 more seconds after all egg white has been added.

Pour the sauce on top of the pea shoots on the serving plate.

Lay on the conpoy shreds on top of the dish. Finished.

Picture of the finished dish.

Edited November 13, 2006 by hzrt8w (log)

[racheld]

b]Preparations:

tear them into small shreds with a pair of chopsticks or 2 folks, like such.

Lay on the conpoy shreds on top of the dish.  Finished.

Here!!! Here!!! I volunteer to be one of the two folks!!!!

You are Daughter's Kitchen Idol.

[hzrt8w]

Here!!!  Here!!! I volunteer to be one of the two folks!!!! 

You are Daughter's Kitchen Idol.

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Ha ha ha... LOL! That's very funny. I didn't do a very good job with the forks, nor did I do well with my spelling. Thanks for that. They do a much better job in shredding the conpoys at the restaurants.

What a nice compliment that was. Let me know what's your daughter's favorite and perhaps we can make a dish specially for her!