Pea Shoots in Soup (Wan Dou Jian Tang ????)

Soup is an essential part of a Chinese meal.  It's not a meal by itself, but a bowl of hot broth with veggies is considered a proper addition to a meal of fried dishes with rice.  So go ahead and make it as another dish with your Chinese meal.  You finish the meal by drinking some broth from your bowl after finishing your rice.  And on a cool winter day, the hot broth is really very nice!


  • Wash a large bunch of pea shoots (4-6 cups) and drain. (These are the tips of the plants of your garden peas.  Yes, you can eat them, really!  Just pick off 4" tips, probably when the plants are quite young and tender.)
  • Mix several eggs with a little water.  Whisk with chopsticks.
  • Heat the wok with some oil until smoking hot.  Swirl to coat.
  • Dump the egg mixture in and let it cook.  It should cook quickly and puff up.  Turn the eggs and break them up a bit.
  • Add 3-4 cups water.  Add salt and pepper to taste.  (I added a bit of chicken bullion, too.)  Bring to a boil.
  • Add pea shoots and cook just until wilted and bright green.
  • Serve.

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