What are pea tendrils and how to use them

Interested in cooking with pea tendrils found in today’s rice bowl recipe? Pea shoots are the stem, top leaves and delicate, curly threadlike tendrils of the green pea plant used for climbing. The entire is plant is edible. Shoots are best eaten when young and tender because they become tough and bitter when the plant matures and produces actual pea pods. They have the sweet, crisp flavor of peas with a fresh cut grass scent. The spring season is short so grab them when you see them in farmers markets and Asian or natural food stores. The shelf life is also limited because of their fragile nature, so plan to eat them within a few days. Gently rinse them in a bowl of cold water and spin dry. Use as you would other greens, raw in salads, sauté, or add to stir-fries, pastas and soups. If you need a substitute try baby spinach or watercress.

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