Stir Fried Tau Miu (豆苗)

02 Nov

When I was in Malaysia, I only knew one kind of ‘tau miu’ – which looks like this. But when I moved to Hong Kong, I found there’s another ‘tau miu’ and it’s leafy. I tried to google to see the difference in terms of the English names. If I am not mistaken, the Msia ‘tau miu’ is called sweet pea sprout while the HK one is sweet pea shoot. I like both types but the one in HK is seasonal. I was very happy to see them in the market today.

300gm tau miu
2-3 cloves garlic, roughly chopped
2 tbsp olive oil
salt and sugar to taste

1. Rinse and drain the tau miu.
2. Heat the oil in a wok.
3. Saute the chopped garlic till fragrant.
4. Add the tau miu, salt and sugar. Stir fry 2-3mins.
5. If the vegetables are too dry, try adding a few drops of water while stir-frying.
6. Dish out and serve hot with rice.


Posted by on November 2, 2010 in Uncategorized


Tags: , ,

2 responses to “Stir Fried Tau Miu (豆苗)

  1. FeR

    November 7, 2010 at 1:54 pm

    I love tau miu! you bought that when you cooked for me also right? i think that was my first time tasting this type one – else back home those skinny paler ones are one of my favourites! 😀

  2. Ruth

    December 22, 2012 at 1:52 pm

    Thanks for the post regarding tau miu. Exactly what I needed, info and delicious recipy. Marije


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