The Cantonese name for “pea shoots,” the thin, delicately crisp tendrils (or vines), plus the uppermost leaves, of the green pea plant. Dau miu has a flavor that’s a cross between peas and spinach, with a soupçon of watercress. It’s available in some Chinese markets in the spring. Refrigerate in a plastic bag for no more than a day or two — pea shoots are best used the day of purchase. Wash just before using. Dau miu can be used fresh in salads, or added to a stir-fry at the last minute.
