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where to find sauteed pea shoots (dou miao) in chinatown?

I know and love pea shoots lightly sauteed in garlic with a touch of salt. Classic chinese vegetable dish. However, when i ordered this at Wu Liang Ye, they served me the LEAVES!! i want the thin, tender string-like shoots, not leaves! where to find this dish in chinatown?

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  1. Woah, I actually prefer the soft tender leaves, which is what I grew up with. I must go to Wu Liang Ye then.

    By shoots, you mean the stems right? Joe's Shanghai almost always serve shoots/stems.

    1. they have dou miao at moon house...i usually get it there, but its the leaves...im sure they'll give u the stems if they ask

      i also order it at szechuan gourmet as well (they do it well)

      1. Shanghai Cafe has the best version. Not too oily and just the right amount of garlic. Beware, they are currently closed for the Lunar New Year.

        1. I believe most people prefer the leaves and that's why most restaurants serve the leaves only. Most Chinese restaurants have them, especially Cantonese and Shanghaiese restaurants (Oriental Garden, Amazing 66, Chatham Square 6, etc.). will have them. I remember that Cantoon Garden served a big pile with both leaves and stems. However, I have yet to find a restaurant in Chinatown that serves you just the stems and not the leaves.

          Just as a note, pea shoots are not in season, so some restaurants may have them on the menu but not serve them.

          8 Replies
          1. re: kobetobiko

            Kobe, what is the seasonality of pea shoots? I seem to only find them in very late fall and winter.

            1. re: KTinNYC

              Pea shoots (from Mexico) are widely available now in most Chinatown produce stands. I've only seen ones with very short stems. Yogee Noodles on Chrystie Street has two dishes that feature dou miao - including one sauteed with garlic only and another with dried scallops. BTW - Shanghai Cafe was only closed for one day, Feb. 4th. Their dou miao is not on the menu but can be ordered at any time.

              1. re: scoopG

                The ones with the short stems are tougher than those with the long stems and are usually only used in soups.

                1. re: KTinNYC

                  Interesting! My understanding is that the long stems are tougher or "harder." What is available now in Chinatown (that I've seen recently) is all very short stemmed. And that's what Yogee and Shanghai Cafe are using for their stir fry dishes.

                  1. re: scoopG

                    I'm pretty certain Shanghai Cafe uses the long stemmed shoots in their stir-frys.

                2. re: scoopG

                  Yeah, Yogee's are as good as they come.

                3. re: KTinNYC

                  I bought them at Citarella this weekend.

                  1. re: MMRuth

                    You can get them now but I never see them in the spring or summer.