Pea Shoots in Superior Broth (Shang Tang Wan Dou Jian)
上汤豌豆尖 · cantonese cuisine
A spring dish from Guangdong, where the season brings endless drizzle and damp weather. The author came to embrace spring through simple, clear soups like this one that capture the taste of the season.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:Egg
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 273.4(Main ingredients only; seasoning not counted)
- Protein (g)
- 15.4(Main ingredients only; seasoning not counted)
- Fat (g)
- 10.3(Main ingredients only; seasoning not counted)
- Carbs (g)
- 30(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 192.5(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
wan dou jian豌豆尖
7.76 oz — rinsed; broken into bite-sized lengths if long
egg鸡蛋
2.0 piece
0.35 oz
3.0 slice — minced
as needed
7.05 oz — sliced and marinated
salt盐
to taste
cornstarch玉米淀粉
as needed
mSG味精
to taste
to taste
scallion葱花
0.11 oz
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
Steps
Prep the ingredients: rinse the pea shoots well and, if they are long, break them into bite-sized lengths. Mince the ginger and chop some scallion; set aside. Slice the lean pork and toss with salt, white pepper, and cornstarch; mix well and let marinate briefly.
✅ Done when: Done when the pea shoots are clean and broken into even lengths, and the pork slices are evenly coated in the marinade.
Fry the eggs: heat oil in a wok or pan, sprinkle in a small pinch of salt, and crack both eggs directly into the hot oil.
✅ Done when: Done when the eggs hit the hot oil and begin to sizzle and set at the edges.
Fry the eggs until both sides are golden brown and well colored.
✅ Done when: Done when the eggs are deep golden brown and caramelized on both sides.
Add the minced ginger and 10 g dried shrimp to the pan, stir-fry briefly over low heat until fragrant.
✅ Done when: Done after a few quick stirs when the ginger and dried shrimp smell aromatic.
- 5
Step 53 min
High heat
Pour in plenty of boiling water and cook over high heat for about 3 minutes.
✅ Done when: Done after about 3 minutes at a rolling boil.
- 6
Step 6
Continue cooking as the broth gradually turns milky white.
✅ Done when: Done when the broth has slowly turned white and opaque.
- 7
Step 7
Add the marinated pork slices to the soup; they make the broth sweeter and more savory.
✅ Done when: Done when the pork slices are in the simmering broth.
- 8
Step 8
Pea shoots cook very quickly, so season the soup now: add salt, MSG, and white pepper to taste.
✅ Done when: Done when the seasonings have dissolved into the seasoned broth.
Once the soup boils again, add the rinsed pea shoots. They are ready as soon as they wilt — overcooking makes them soggy.
✅ Done when: Done when the pea shoots have just softened and wilted.
- 10
Step 10
Sprinkle in the chopped scallion and stir gently to combine.
✅ Done when: Done when the scallion is evenly distributed through the soup.
- 11
Step 11
Serve and enjoy a clear bowl of soup that tastes like spring.
✅ Done when: Done when the soup is ladled into bowls and ready to eat.