Name: Chinese Braised Pea Shoots
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 1 tablespoon peanut oil (or vegetable oil); 4 cloves garlic, minced; 1 pound (450 g) pea shoots (dou miao), tough stems removed; 1/4 teaspoon salt (or to taste); 2 tablespoons Shaoxing wine; 1/4 cup chicken broth (or vegetable broth for vegetarian option); 1/2 teaspoon sugar; 1/2 teaspoon cornstarch mixed with 1 tablespoon water

Why You’ll Love Chinese Braised Pea Shoots Recipe

The pea shoots remain bright green and tender, delivering a fresh, clean taste.
The flavorful broth elevates a simple vegetable into something special—perfect for both weeknight meals and celebratory occasions.
The dish strikes a lovely balance between lightness and richness: it’s vegetable‑forward but still deeply satisfying.
It uses a mix of textures—the soft pea shoots, the chewy shimeji mushrooms, and the surprising bites of century egg—to keep things interesting.
Once you have the dried seafood and broth on hand, it comes together fairly quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried scallops
dried shrimp
snow pea shoots
peanut oil or vegetable oil
garlic, gently smashed
ginger, minced
white shimeji mushrooms
chicken stock
chicken bouillon powder
century egg, peeled and diced

Directions

Begin by soaking the dried scallops and dried shrimp in cold water for about 30 minutes (or warm water for ~10 minutes if short on time). Drain.
Rinse the pea shoots by placing them in a large colander, covering with cold water for ~5 minutes, gently rubbing, then draining. Snap off any fibrous tough stem ends.
Heat the oil in a wok or a deep medium pot over medium heat until shimmering. Add the smashed garlic and cook until the surface turns light golden.
Add the minced ginger, the rehydrated scallops and shrimp. Stir for about 30 seconds until fragrant. Then add the shimeji mushrooms and cook over high heat until lightly browned.
Pour in the chicken stock along the edge of the hot wok so that it evaporates a little. Bring to a full boil and let boil for 2 minutes to infuse flavor and reduce slightly.
Add the diced century egg and the pea shoots. Cover and cook for about 2 minutes, until the pea shoots begin to wilt. Uncover, stir to submerge the pea shoots in the broth, then cover again and braise for another 1‑2 minutes, or until the pea shoots reach your preferred tenderness.
Immediately transfer everything to a deep plate or bowl so the residual heat doesn’t overcook the pea shoots. Serve as a side dish, spooning some of the flavorful broth over the top.

Servings and timing

Yields: approximately 4 servings.
Prep time: approximately 15 minutes (plus soaking time for the dried seafood).
Cook time: about 10 minutes.
Total time: roughly 55 minutes including the soak time.

Variations

You can substitute the white shimeji mushrooms with enoki mushrooms or oyster mushrooms for a different texture and look.
If you don’t have century egg, you could omit it or replace with diced salted duck egg for a slightly different flavor twist.
For a vegetarian version, skip the dried scallops and dried shrimp and use a rich vegetable stock—though the umami depth will be slightly different.
Swap snow pea shoots for another tender green vegetable such as baby napa cabbage, young spinach or broccoli sprouts and braise in the same superior broth style.

Storage/Reheating

Best enjoyed immediately while the pea shoots are bright and tender.
If you have leftovers, store in an airtight container in the refrigerator for up to 1 day.
To reheat, gently warm in a covered pan over low heat just until warmed through—avoid high heat or extended cooking, since the pea shoots will become overcooked and lose their vibrant color and crisp‑tender texture.
Note: the broth may thicken slightly upon chilling—add a splash of hot stock or water when reheating to loosen it.

FAQs

What is the best way to know if the pea shoots are tender enough?

Taste one stem after the initial braise. If it snaps easily and the leaves are wilted but still bright, it’s done. Overcooking will dull the green and make the stems too limp.

Do I need to blanch the pea shoots before braising?

Not necessarily. While blanching is a traditional step, it can lead to over‑cooking. In this recipe, you can braise directly—cover and let steam lightly as you cook to preserve the bright color and crispness.

Can I make the broth thicker like a restaurant style version?

Yes. Restaurants often use homemade rich stock and emulsified fats to give the broth more body. At home, you can stir‑in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water at the end of cooking for a slightly thicker texture.

What if I can’t find snow pea shoots?

You can substitute with other tender shoots or greens such as water spinach, baby bok choy leaves, or young spinach. The texture and colour will differ slightly but the braising method still works well.

Is it okay to skip the dried scallops and dried shrimp?

Yes—but note that these ingredients add a key umami depth and slightly seafood‑sweet flavor. Omitting them will change the character of the dish. Consider increasing the stock richness or adding another umami‑rich ingredient if you skip them.

Can I make this dish ahead for a dinner party?

You can prepare the broth and dried seafood ahead of time, but it’s best to add the pea shoots and finish the dish just prior to serving to retain their texture and vibrant green appearance.

What kind of pan should I use?

A wok is ideal because its shape allows the broth to evaporate a little and the greens to be evenly heated and braised. A deep pot or Dutch oven also works if you don’t have a wok.

How should I serve this dish?

Serve as a vegetable side dish alongside richer mains—think stir‑fried noodles, fried rice or meat dishes. Provide a spoon to allow guests to scoop up the flavorful broth along with the greens.

Can I scale this recipe up or down easily?

Yes. If you’re cooking for more people, increase the amount of pea shoots and proportionately increase the broth and other aromatics. The cooking time may change slightly as you’re working with a larger volume—just watch the texture and greens.

What is the seasonality of pea shoots and how does it affect the dish?

Pea shoots are best in late fall, winter and early spring—they tend to be more tender and flavorful. Outside of peak season they may be more fibrous or tough. Always check tenderness by snapping the stem end before cooking.

Conclusion

This Chinese braised pea shoots dish offers a refined yet accessible way to elevate a simple green vegetable into a standout side. With its combination of tender greens, aromatic broth and textured elements like century egg and mushrooms, it brings elegance to any meal. Spend a little time prepping the ingredients and you’ll reward yourself (and your guests) with a dish that feels special but comes together with relative ease.