Pea Shoots Market Price Per Jin, Plus Harvest Time and Yield Per Mu Explained

Pea shoots, also known as doumiao or dragon beard vegetable, are the young tender stems and leaves of the snow pea, and are much loved for being rich in vitamin, calcium and phosphorus, so how much is the market price of pea shoots per jin? When is the best time to harvest them? How many jin can one mu produce?

Latest market price:

Harvest time:

Pea shoots can be grown in spring, autumn and winter. Sowing is done in March—April in spring, with harvest in May—June. Common varieties include Shanghai pea shoots, Shangnong tendril-less pea shoots and Sichuan tendril-less doujian No. 1. Among them, the fastest to harvest is the Sichuan tendril-less pea, which is semi-climbing and can be harvested 20 days after sowing, with 9—10 successive pickings and a yield of 1000 kg per mu each time.

How to pick?

Gently squeeze both sides of the shoot with your hand and pinch off the 1-2 leaves below the very tip; these leaves are the most tender and taste the best, about 8-13 cm.

How much per mu?

The yield of pea shoots is roughly 300 jin to 400 jin per mu. The level of yield is also closely related to growing techniques: grown well, the yield per mu will be higher; grown poorly, the yield per mu will also be lower.

How to eat them?

1. Pea Shoot and Fried Egg Soup

Ingredients: 2 eggs, 100 g pea shoots, 2 g salt, a little MSG, 2 large bowls of water, an appropriate amount of vegetable oil.

Method:

1. Beat the eggs. Heat oil in a wok; when it is 70-80% hot, turn the heat down and let it cool slightly; when the temperature drops to 60% hot, pour in the beaten egg.

2. When the edges of the egg begin to set, flip it over with a spatula.

3. Break it up quickly, pour in 2 large bowls of clear water (boiling water is best), and bring the broth to a boil over high heat for 3-4 minutes.

4. Scatter in the pea shoots and turn off the heat immediately; just let the heat of the soup cook the pea shoots through. Add a little salt and MSG and serve.

2. Stir-Fried Pea Shoots

Ingredients: 400 g pea shoots, 4 g salt, 5 g garlic, an appropriate amount of vegetable oil, an appropriate amount of facing-heaven chili.

Method:

1. Wash the pea shoots and drain them well; chop the garlic and red chili and set aside.

2. Heat oil in a wok over high heat, fry the garlic and red chili until fragrant, add the pea shoots and stir-fry quickly for 1 minute, then season with salt and serve.