Pea tendrils are the little leaves and shoots of the snow pea (a.k.a. mangetouts) plant and my new favorite vegetable. I’ve been buying a big tangled mess of them weekly at the McGrath Family Farms stand.
They look a little wild, but taste just as sweet and dainty as the pods. In a stirfry, they hold on tight to all those little bits of garlic and chive that might otherwise get stuck to the pan.
I got the idea for this quinoa, fried-rice style from this little lady in Encinitas who sometimes draws breakfast.
Garlic + Chive Quinoa with Pea Tendrils and a Fried Egg
(other fried rice recipe here)
a little olive oil
2 handfuls of pea tendrils (or your current favorite vegetable)
2 cloves of garlic, minced
1/4 c. chives, chopped
2 cups of cooked quinoa
1 TB soy sauce (optional)
1 TB rice wine or sherry (also optional)
2 fried eggs
salt + pepper
I wanted to use one pan, so I fried the eggs first and held them in the oven while I made the quinoa.
Heat a pan over medium-high heat. Add a little olive oil. Add the pea tendrils and saute until they begin to wilt. Add the garlic and chives and saute for another minute. Season to taste with salt + pepper.
Add the quinoa and cook, stirring occasionally, until it starts to get a little crusty on the bottom. Stir in the soy sauce + rice wine, if using. Taste and season again. Divide between two plates and top each with an egg.