1 1/2 lbs pea tendrils or pea shoots Kosher salt, to taste 2 tbsp olive oil 2 cloves garlic, minced 1 tsp ginger, peeled and minced
1. Place a large pot of water over high heat and bring to a boil. Season with 3 tbsp of salt. Make an ice bath by filling a bowl with ice and water. Add the pea tendrils or shoots to the boiling water and cook for 30 seconds. Immediately add to the ice bath to cool. Drain the pea tendrils and pat dry.
2. Place a large non-stick skillet over medium heat and add the oil. Once hot, add the garlic and ginger and cook for about 2 minutes. Add the pea tendrils and season with salt. Toss to coat in the garlic and oil and warm through, about 3 more minutes. Remove to a plate and serve.