ok, so further down the board i got into a confusing discussion with jimbo and limster about what exactly people are talking about when they reference "pea shoots".
according to the university of washington :
Pea shoots are the choice leaves and tendrils of pea plants. When selecting shoots choose ones that include the top pair of small leaves (the tip), delicate tendrils attached to the young stem, and maybe a few larger leaves or even blossoms. Pea shoots are fragile and best used within one to two days of harvesting. Keep them wrapped in paper towels in an open plastic bag in the vegetable bin of the refrigerator.
if you go look at the link below, it is clear that university of washington is referencing the viney part of the pea plant as an edible item. I have had these and they are great! however, few restaurants serve these out here that i know of.
i know that ton kinag stir fries them with garlic (like most of the chinese restaurants on the east coast do. along with watercress as well) however, out here in SF i am only able to find the pea sprout available in the restaurants (a.k.a dou miu)
Since i do not know the chinese name for either watercress OR pea shoots/vines, i can't ever order this item in the restaurants out here.
If anyone knows, please let me know as well, so i can broaden my eating horizons.
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