Spring Shoots in Bloom
This elegant dish pairs tender pea shoots with quail eggs in a glossy crab roe sauce, balancing delicate sweetness, savory depth, and rich aroma.
Ingredients
Pea shoots (dry-fried until cooked through, then moisture pressed out)
300 g
Quail eggs (boiled, peeled, kept warm)
6
Crab roe (blanched to half-cooked)
60 g
Wet cornstarch slurry
3 tsp
Ginger wine
3 tsp
Shaoxing wine
3 tsp
Fine salt
2 tsp
MSG
1 tsp
White pepper powder
1 tsp
Sesame oil
1 tsp
Superior stock
0.5 cup
Vegetable oil
1.5 tbsp
Instructions
1
Step 1
Blanch the crab roe in near-boiling water until half-cooked, then drain off the water. Place the pea shoots in a wok, dry-fry with a little oil, add the ginger wine, splash in some boiling water, and stir-fry until fully cooked. Transfer to a colander and press out the excess moisture.
2
Step 2
Heat 0.5 tbsp of oil in a wok to about 30% hot. Add the pea shoots and toss with the wet cornstarch slurry to coat. Transfer to a serving plate and arrange the quail eggs around the edge of the plate.
3
Step 3
Heat 0.5 tbsp of oil in a wok to about 30% hot. Add the Shaoxing wine and the superior stock. Season with the fine salt and MSG, sprinkle in the white pepper, then add the crab roe. Drizzle in the vegetable oil and sesame oil, stir to combine, and pour the mixture evenly over the pea shoots. Serve immediately.
