Keep cold, 34°F. May mist occasionally
Pea shoots are the choice leaves and tendrils of pea plants. Shoots are typically harvested from snow pea vines, although they can be from any type of garden pea. Succulent stems and leaves that can be stir-fried or steamed very briefly for a fresh burst of spring flavor.
To cook, place damp pea shoots in an empty saucepan over medium heat. The water clinging to the damp shoots is enough to steam them. Cover and heat just until wilted. Toss wilted pea shoots with sprinkles of ginger and sugar to taste.
Add raw pea shoots to a tossed salad. Serve a fresh mound of pea shoots with a squeeze of lemon juice. Add pea shoots to any stir-fry or soup near the end of cooking time.