Dou Miao (Stir Fry)
I never had dou miao growing up back in the day, so when this very simple bean-sprout-like vegetable started appearing in our supermarkets, I thought maybe it was some mutant version of the even more humble bean sprout. Then I realised that you could grow this indoors with your very own hydroponic starter kit for beginners. Yup, I searched it out on Amazon. Pretty amazing huh? Of course, I also realised that you could grow pretty much whatever you wanted to at home.
So by the name I guess it originated from China or Taiwan (actually I don’t really know). And since nobody bothered to change the name, I guess dou miao it is then. The taste of the vegetable is slightly bitter and has that raw chlorophyll-like taste if uncooked (actually I don’t know what chlorophyll tastes like), so it has to be cooked well. It is usually thin and skinny, about 8-10cm lengths, although I half suspect dou miao in other countries probably might look slightly different. So maybe the name dou miao could be a generic term for vegetables that grow from bean sprouts.
Anyway, my wife loves dou miao and that’s all that matters. I bought a pack from the local supermarket and decided to cook it the way I like. Lots of garlic and with Dried Chinese Scallops. Yum.
1 pack of Dou Miao
7-8 dried Chinese Scallops
4-5 pcs Garlic
Light Soy Sauce
1. Soak the Chinese Scallops in hot water. Mince the garlic. Then heat the wok with the olive oil. Once oil is heated, fry garlic over medium heat until garlic is fragrant.
2. Fry scallops together with garlic, reserve liquid as stock. Add dou miao and fry until soften, add stock of scallops and cover lid of wok for 5 minutes. Once dou miao is softened, add light soy sauce and stir fry a little more.