Pea Tendril Salad

Ingredients

• 1 pound pea tendrils (see headnote )
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon roasted sesame oil
• 1 small red cayenne chile or ½ large
• 2 tablespoons peanut oil or vegetable oil
• ½ cup thinly sliced shallots

Instructions

1. 1Rinse the pea tendrils thoroughly under cold water, drain well, and set them aside.
2. 2Combine the rice vinegar, salt, and roasted sesame oil in a small bowl. Stir the mixture until combined and set it aside.
3. 3Remove and discard the seeds from the cayenne chili, then cut it into thin slices and set aside.
4. 4Bring three quarts of salted water to a rolling boil in a large pot. Add the pea tendrils and stir to submerge them completely.
5. 5Boil the greens for about 3 minutes until they are just tender to the bite. Cooking times can vary slightly depending on the thickness of the stems.
6. 6Pour the tendrils into a colander to drain, then rinse them briefly with cold water to stop the cooking process. Squeeze out the excess moisture and gather the greens into a mound on a cutting board.
7. 7Cut the greens into 1-inch pieces using a sharp knife or cleaver to make them easier to eat. Press the chopped greens one more time to remove any remaining liquid.
8. 8Transfer the chopped tendrils to a wide serving platter. Give the sesame dressing another quick stir, pour it over the greens, and toss gently to coat them evenly.
9. 9Heat a wok or a heavy skillet over high heat.
10. 10Pour the peanut oil into the hot pan and swirl to coat the bottom. Add the sliced shallots, reduce the heat to medium-high, and fry for about 2 minutes until they turn a pale golden brown.
11. 11Stir the shallots constantly with a spatula or chopsticks to prevent burning. Remove the pan from the heat and immediately pour the hot oil and crispy shallots directly over the dressed pea tendrils.
12. 12Garnish the salad with the sliced red chili and serve immediately.
13. 13Adjust your cooking time in the future based on the exact variety of pea tendrils you use, as finer versions cook faster than mature ones.

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