Pea Tendrils

Pea tendrils are the delicate young shoots and curling vines of pea plants with a sweet, fresh pea flavor. Learn how to store and stir-fry them.

Storage

Wrap in a damp paper towel and store in an open plastic bag in the refrigerator. Handle gently—the delicate tendrils bruise easily.

Keeps For

2-4 days refrigerated. These are highly perishable, so use quickly for best quality.

Flavor Profile

Sweet, fresh pea flavor with subtle grassy notes—like eating the essence of spring. The leaves are tender, the hollow stems are crunchy, and the curling tendrils add whimsy. Much more delicate than mature peas.

How to Prep

Trim off any thick, woody stems at the base—only the tender growth is worth eating. Wash gently in cold water and spin dry. No need to chop unless the tendrils are very long. They cook down dramatically, so buy more than you think you need.

Ways to Cook

1 Stir-fry quickly with garlic for a classic Chinese preparation
2 Sauté briefly with olive oil and finish with lemon
3 Add raw to salads, sandwiches, and spring rolls
4 Top soups and noodle bowls as a fresh garnish
5 Wilt into pasta with butter and parmesan
6 Add to omelets and egg dishes
7 Use as a bed for seared fish or scallops

Pairs Well With

garlic ginger sesame oil soy sauce lemon olive oil butter shallots chili flakes rice wine miso parmesan eggs shrimp scallops

Good to Know

They cook in under a minute—don't walk away or they'll turn to mush. Woody stems won't soften no matter how long you cook them, so trim thoroughly. They shrink to about one-fifth their raw volume.

Did You Know?

Pea tendrils are a prized delicacy in Chinese cuisine, where they're called dou miao. They're often the most expensive vegetable in Asian markets because they're hand-harvested and highly perishable.