Pea shoots and tendrils begin to show up at New England farmer's markets in late June. Pea shoots are the tiny, tender leaves and vines of young pea plants. Wondering how to cook pea shoots? Here's an easy, quick and tasty pea shoots and tendrils recipe from my New England kitchen.
Time Required: 5 minutes
- Place about 4 cups of pea shoots and tendrils in a colander, and rinse gently but thoroughly with cool water.
- Chop eight cloves of garlic.
- In a large frying pan, heat one teaspoon of olive oil over medium heat.
- Add pea shoots and garlic to frying pan and stir fry for 30 seconds.
- Add 1/4 teaspoon of salt and 2-1/2 Tablespoons of rice wine vinegar and continue to saute over medium heat for one additional minute until pea shoots are wilted.
- Remove from frying pan with a slotted spoon and plate or place in a serving bowl.
- Don't walk away from the stove. Pea shoots and tendrils literally cook in less than two minutes.
- You'll have the best luck with fresh pea shoots that have been picked within the past day or two.
- Store pea shoots and tendrils in the refrigerator until you're ready to cook them.
- Encourage your children to try this vegetable! Our seven-year-old daughter loved eating pea shoots.
- Pea shoots and tendrils may also be eaten raw in a salad.
What You Need
- Frying pan
- Pea shoots
- Olive oil
- Rice Wine Vinegar
- Slotted spoon