From Beyond the Great Wall: Recipes and Travels in the Other China (Random House Canada, 2008). This adapted recipe is a great introduction to the simple and tasty dishes in this book. Pea tendrils, also known as pea shoots or pea sprouts, are the top 6 to 12 inches of the tips of the pea plant. You'll find them sold in plastic bags alongside other greens in Asian supermarkets. This recipe comes from the Dai people in the southern Yunnan province, and offers a combination of tart-sour-hot and sweet flavours.

1 lb (500g) pea tendrils

2 tablespoons (30 mL) rice vinegar

1 teaspoon (5 mL) salt

1 teaspoon (5 mL) roasted sesame oil

2 tablespoons (30 mL) peanut or vegetable oil

1/2 cup (125 mL) thinly sliced shallots

1 small red cayenne chili (or 1/2 large), seeded and thinly sliced

Wash the pea tendrils well; drain and set aside. Stir together the vinegar, salt, and sesame oil and set aside.

In a large pot, bring 3 quarts of salted water to a boil. Toss in the pea tendrils, stir, and cook until just tender (about 3 minutes). Drain in a colander and refresh briefly in cold water. Press out the excess water. Transfer to a chopping board and chop into 1-inch lengths. Press out any excess liquid again, then place on a wide serving platter. Stir the dressing, then pour over the greens. Toss gently to coat. Heat the oil in a wok over high heat. Add the shallots, lower to medium-high heat, and fry until they are golden, about two minutes (keep them moving so they don't burn). Pour the oil and the shallots over the pea tendrils. Sprinkle the sliced red chili and serve.