Don Signature Crab - Singapore Food Guide

Stir Fried Dou Miao with Garlic

A Singapore-style wok‑fried dou miao (pea shoots) tossed with fragrant garlic for a bright, garlicky side dish perfect for zi char and family dinners.

Stir Fried Dou Miao with Garlic

About this dish

Stir Fried Dou Miao with Garlic is a classic, fuss‑free vegetable dish you'll find across Singapore — from heartland zi char stalls to kopi­tiams and home dinner tables. The delicate, crisp stems and tender leaves of dou miao (pea shoots) are quickly wok‑tossed over high heat with lots of sliced or smashed garlic so the greens stay vibrant and just‑tender. It’s the sort of homely vegetable plate that balances heavier mains like chilli crab, salted egg prawns or black pepper beef.

This recipe suits busy parents, weeknight dinners and family‑style sharing at a kopitiam or hawker centre. In Singapore we value quick, big‑flavour cooking: a hot wok, a splash of light soy and a little sesame oil make the dish sing. You can find dou miao at NTUC FairPrice, Sheng Siong or your wet market stall in the morning; choose bright green, crisp bunches for the best texture.

Flavourwise it’s garlicky, lightly savoury and bright, with a hint of sweetness to round it out. For a local twist, add sliced chilli padi for heat or a dash of oyster sauce for umami like a zi char stall. Serve immediately with steamed rice and other plates for a true Singapore family meal or potluck share.

Ingredients

  • 500 g dou miao (pea shoots), trim root ends and separate tender leaves from thicker stems if large
  • 4–6 cloves garlic, thinly sliced or crushed (about 20 g)
  • 1–2 red chilli padi, thinly sliced (optional, adjust to taste)
  • 2 tbsp vegetable oil or peanut oil
  • 1 tbsp light soy sauce
  • 1 tsp oyster sauce (or 1 tbsp mushroom stir‑fry sauce for vegetarian)
  • 1/2 tsp sugar
  • 1 tbsp water or low‑salt chicken stock
  • 1/4 tsp white pepper
  • 1/2 tsp sesame oil (to finish)
  • Pinch of salt, to taste
  • 1 tsp toasted sesame seeds or fried shallots, for garnish (optional)
  • Optional: 1/4 tsp MSG or a small pinch of chicken bouillon powder (common in zi char) — omit if avoiding additives

Step-by-Step Method

  1. Prepare the dou miao: trim off tough root ends and any wilted leaves. If stems are thick, separate stems from leaves so stems go in first.
  2. Rinse gently and shake off excess water; pat dry in a salad spinner or kitchen towel. Very wet greens steam instead of fry.
  3. Mix the seasoning: combine light soy, oyster sauce (or mushroom sauce), sugar and water in a small bowl and set aside.
  4. Heat a wok on high until very hot. Add vegetable oil and swirl to coat. For wok hei, make sure the wok smokes slightly before adding aromatics.
  5. Add the sliced garlic and sliced chilli (if using). Stir quickly for 10–20 seconds until fragrant and slightly golden — don’t burn the garlic.
  6. Toss in the thicker stems first and stir‑fry for about 20–30 seconds, then add leaves. Pour the sauce mixture over and toss continuously on high heat.
  7. If the wok looks dry, add the remaining tablespoon of water to create steam and help the leaves wilt evenly. Stir for another 30–60 seconds until shoots are bright green and tender‑crisp.
  8. Season with white pepper and a pinch of salt to taste. Finish with sesame oil, toss once and remove from wok immediately to prevent overcooking.
  9. Transfer to a serving plate and sprinkle toasted sesame seeds or fried shallots if using. Serve straight away with steamed rice or as part of a zi char spread.

Tips & Serving Ideas

  • Buy dou miao in the morning from your local wet market or NTUC FairPrice for the freshest, crispest leaves — choose bright green, unblemished bunches.
  • Dry the greens thoroughly before stir‑frying; excess water makes the wok steam and the vegetables turn soggy.
  • Keep the wok screaming hot for a quick toss to get wok‑hei and retain vibrant colour — work fast, 1–2 minutes max on high heat.
  • If you have a large bunch, cook in two batches so the wok stays hot and everything gets equal exposure to heat.
  • Make it vegetarian by replacing oyster sauce with mushroom stir‑fry sauce or light soy and skipping the optional chicken stock.
  • Adjust heat: use chilli padi for a local punch, or remove seeds and use red chilli for milder spice — common practice at hawker stalls.
  • Leftovers can be reheated quickly in a wok with a splash of water, but texture is best fresh; pack separately for lunchboxes to avoid sogginess.

You might also like

More recipes to save for later.