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    Home » Cuisine » Asian » Chinese

    Pea Tendrils (Pea shoots)

    Published: Jun 16, 2009 · Modified: Oct 27, 2014 by Jennifer Che

    Pea tendrils are the young shoots of a pea plant. This vegetable is very common in Chinese cooking and can usually be found in a Chinese supermarket. This is one of my favorite vegetables - it's got a mild balanced flavor, it's chock full of vitamins, and it's so easy to cook! Just stir fry for a couple minutes with some crushed garlic, oil, and salt and you've got a healthy and very tasty dish.

    If you see some larger stems, make sure to remove them. The tough stalks are not fun to eat. You don't want to make the same mistake as the chef who made my chicken dish the other night.

    Add ~1 T oil to a wok. Once the oil is hot (you can test it by flicking in a tiny bit of water to see if it sizzles), add the crushed garlic and let it brown & become fragrant (about 1 minute).

    Add in the vegetables and cover for about 1-2 minutes. Stir the leaves around in the wok until al the leaves have wilted and cooked. Add salt to taste.

    That's it! You don't want to overcook - otherwise it starts to turn slightly dark greenish yellow, not the beautiful bright green color that it should be!

    ©2009-2014 Tiny Urban Kitchen
    All Rights Reserved

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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