Prep 10 mins
Cook 20 mins
Pea tendrils are the young leaves and shoots of snow pea plants and taste like a cross between peas and spinach. The Chinese call them dau miu, and use them in soups and stir fries. Adapted from Bon Appetit!
- 2 tablespoons butter
- 1⁄2 cup leek, thinly sliced
- 2 garlic cloves, minced
- 4 ounces baby portabella mushrooms, sliced (also called crimini)
- 4 cups pea tendrils, about 4-inch long
- Melt the butter in a large nonstick skillet over medium low heat.
- Add the leeks and cover.
- Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
- Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
- Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
- Season with salt and pepper and serve. Enjoy!
This was a delicious and simple recipe. I used only the leaves of the pea tendrils because we did not like the woody texture of the stems. Served with white rice and Kittencal's Easy Moist Salmon Steaks.