Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons (1/4 stick) butter
1 pound pea tendrils or pea shoots
Preparation
Heat oil in large skillet over medium-high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic. Add butter, then pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes for pea tendrils or 2 to 3 minutes for pea shoots. Season with salt and pepper.
