If you’ve never had pea shoots (豆苗 dou miao), then you should immediately head to your local Asian supermarket and pick up a bag of these bright green vegetables. This is my favorite side dish at Chinese restaurants and while it’s often not part of the menu because of its seasonal nature, I always ask for it. And, when they’re available fresh at the market, it's easy make this dish at home. <br /> <br />Preparing these pea shoots is simple. The bottom of the stem can be tough, so I rip it off right at the base of the first leaf. Sometimes the pea shoot can be rather long: Tear them in half to make two shorter pieces, if you like. Rinse the pea shoots in cold water and then drain completely. This is a very quick stir fry: It won’t take long for the pea shoots to begin to wilt and turn bright green. They will be juicy, tender, but still crunchy.

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