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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 soupcon of watercress. 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 .