Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)

This versatile recipe from Danielle Chang's Lunar New Year celebration works with most tender leafy greens—including baby bok choy and choy sum (flowering cabbage)—so pick whatever looks best at the market. Once it is swirled into the garlic-scented oil, the fermented soybean paste adds a layer of savory pungency.

Chow Dau Miu (Garlicky Stir-Fried Pea Sprouts)
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Total Time:
20 mins


  • 2 tablespoons neutral oil (such as vegetable oil), divided

  • 6 medium garlic cloves, smashed, divided

  • 4 teaspoons doenjang (fermented soybean paste) (such as Chung Jung One), divided

  • 1 pound fresh pea sprouts (leaves and tender curly shoots), picked over, rinsed, and patted dry (about 16 packed cups), divided

  • 2 tablespoons (1 ounces) Shaoxing wine, divided


  1. Heat a 12-to 14-inch wok over high. Add 1 tablespoon oil, and swirl to coat (oil should be very fragrant). Add 3 garlic cloves, and stir-fry until blistered in spots, about 30 seconds. Quickly add 2 teaspoons doenjang, half of the pea sprouts, and 1 tablespoon wine. Working quickly to prevent burning, stir-fry until pea sprouts reduce to about one-fourth of their original volume and become crisp-tender, 45 seconds to 1 minute. Transfer to a serving platter. Do not wipe wok clean.

  2. Repeat procedure with remaining oil, garlic, doenjang, pea sprouts, and wine. Serve immediately.


Find doenjang and Shaoxing wine at Chinese grocery stores or online.

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