In New York we are looking for any signs that winter is over. Nothing says spring like snow pea shoots (dau miu). I’m so happy to see a few of the produce markets in Chinatown have them. Snow pea shoots are pale green with small, delicate leaves and tendrils. Once stir-fried they are slightly reminiscent of spinach, only much more delicate and sweet. There is a hot house variety, but I never eat them. It’s the spring snow pea shoots that are prized. This month’s Eating Well magazine (Mar-Apr) features my article “Graceful Greens” and includes an easy recipe for Stir-Fried Snow Pea Shoots with Pancetta. As the weather warms up the stems toughen, so eat them now when the entire shoot can be enjoyed.
