Rinse about 4 cups of fresh pea shoots thoroughly with cool water.
Finely chop a whole garlic shoot.
Heat one tsp. of olive oil over medium heat and add pea shoots and chopped garlic. Stir-fry for 30 seconds.
Add 1/4 tsp. of salt and 2 Tbsp. rice wine vinegar and continue to saute over medium heat for one minute until wilted. Remove from frying pan and serve.
Pea shoots are fragile. Don’t leave the stove, as they cook very quickly.
Store pea shoots and tendrils in the refrigerator until you’re ready to cook them. Pea shoots and tendrils may also be eaten raw in a salad.
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