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pea tendrils with garlic - restaurant secret?

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pea tendrils with garlic - restaurant secret?

Lynndsey Rigberg | May 21, 2014 06:25 PM

I'm sure you Chowhounds all know what I'm talking about - Chinese restaurants make the most amazing "do miao" with "suan yu" (pea tendrils with garlic oil).

I've researched and attempted every recipe I can find online. I have a wok, so the heat is not the issue. There's a "flavor" the restaurant version has that I can't capture. A "slickness" that makes the garlic cling to the veggies, but isn't overly oily.

Anybody think they've got the recipe and have cracked the code on this delicious dish? Thanks!

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