 ...also called vines, tendrils or leaves
“…are the leafy tips snipped from small sugar snap peas and sometime shell peas…now crossing the East-West culinary line. In traditional Chinese cooking they are swirled into soup, steamed or stir-fried with a touch of salt, sometimes ginger, sugar or rice wine…delicate leaves can be added to salads.
Selection: Check out ends of shoots, which should look fresh and moist…shoots should be small enough to require no trimming or only a bit of snippng. They should be fully green, without any yellow.
Preparation: Cut away any heavy stems…break into 2-3 inch branchlets, following the natural form. Rinse and spin-dry completely….”
From Amaranth to Zucchini, Elizabeth Schneider, William Morrow, 2001 | 
