Pea Tendrils With Baby Portabellas and Leeks

Total Time
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!

Ingredients Nutrition


  1. Melt the butter in a large nonstick skillet over medium low heat.
  2. Add the leeks and cover.
  3. Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
  4. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
  5. Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
  6. Season with salt and pepper and serve. Enjoy!
Most Helpful

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.

KelBel July 18, 2007