Dau Miu with Seafood Sauce

Name: Dau Miu with Seafood Sauce
Cuisine: Chinese
Ingredients: 3 to 4 cups pea shoots; 1 cup cooked crab, lobster, shrimp (or other white-fleshed fish); 1 cup cooked crab, lobster, shrimp (or other white-fleshed fish); 1 cup cooked crab, lobster, shrimp (or other white-fleshed fish); 1 cup cooked crab, lobster, shrimp (or other white-fleshed fish); 1 egg white, lightly beaten; 1 cup light stock (or water plus chicken bouillon cube); 1 cup light stock (or water plus chicken bouillon cube); 1 cup light stock (or water plus chicken bouillon cube); (White wine or cooking sherry); (White wine or cooking sherry); (Sesame oil)

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

3 to 4 cups pea shoots
1 cup cooked crab, lobster, shrimp (or other white-fleshed fish)

Asia
China
Fish course
Side dish
Gluten-free
Pescatarian

Method

With a minimum of oil, stir-fry pea shoots and mound on serving dish. In wok or saucepan, combine stock with 1 tablespoon cornstarch; heat, stirring constantly. As sauce thickens, add shreds of seafood and season with (a dash of sesame oil, a dash of wine) salt and white pepper. Simmer gently and briefly.

When mixture seems thoroughly cooked, add egg white while stirring vigorously to b