Meandering thru the market this morning I was drawn to, okay admittedly alot of things, but need to find some focus, a pile of beautifully bundled greens with delicate curling tendrils. Ah, the precursor to peas (who will be making their debut in June) - pea tendrils. So fresh and green and shouting Spring, their time at the farmers markets is NOW, so stop eyeing the lovely mini tarts across the aisle and get back to choosing the perfect bunch of pea tendrils.
Pea tendrils are the shoots and leaves of the snow pea plant. A spring delicacy that has the subtle sweetness of the pea, but crisp. Look for tendrils that are young and tender. How can you tell they aren't too mature you ask. Hint: if they have flowers on them that is pretty good indication that the stems and tendrils might be tough. No worries, just remove the tougher stems and tendrils.
Pea tendrils do note keep well (hence, sadly, not seeing them on too many restaurant menus) so if you pick up a bunch from the market I would advice preparing that day or at the latest the next. Trust me on this, it is heartbreaking to fins the forgotten, withered bunch of pea tendrils at the bottom of the crisper drawer.
And honestly, preparation couldn't be easier. Use pea tendrils as you would other greens: sauteed in butter, stir-fried, in soups, or raw as or in a salad with a light vinaigrette. A favorite in Chinese kitchens, where pea tendrils are referred to as dau miu, simply stir-fried in hot oil and garlic until just wilted and ta da - done.
Taking my own advice, for once, I got my market treasures home and, inspired to make a simple stir-fry, I bumped it up with a few more market finds. The following results ina great lunch, plain or served over rice or a nice side for dinner.
Pea Tendrils, Greens and Shiitake Stir-Fry
1 bunch pea tendrils
1 bunch red mustard greens
1 bunch of chinese broccoli or broccoli rabe
1 cup sliced mushrooms (I used an assortment from the River Valley Kitchen's 'surprise' bag)
1 tablespoon canola oil
1 teaspoon toasted sesame oil
1 tablespoon oyster sauce
splash of dry sherry
Trim stems of pea tendrils, mustards, and broccoli rabe. I left the greens whole but you can give them a rough chop if you like.
Heat oil in large fry pan or wok until hot, hot hot. Add green garlic and mushrooms and cook for approximately one minute. Add the oyster sauce to coat the mushrooms. Add all of the greens and cook until just wilted. Finish with a pinch of salt and a splash of dry sherry.
Serve as a side or over white rice.
Labels: Chicago Farmers Market, dau miu, fresh food sources, Green City Market, mushrooms, mustard greens, pea shoots, pea tendrils
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