Instructions: 1. Prepare the pea vines by removing the leaves from the stems. Bring a pan of water to the boil, add the leaves and cook for 2 minutes. Drain and rinse with cold water. Squeeze out the excess moisture and fluff and separate the leaves as much as possible. Drain on paper towels.

2. Cut the snow peas on the diagonal into thirds. Bring a pan of water to the boil, add the snow peas and time for 1 minute. Drain and rinse with cold water. Pat dry with paper towels.

3. Whisk together the soy sauce, rice vinegar, sesame oil, sugar and chili oil. Toss the pea vines with half of the dressing and half of the sesame seeds. Arrange on a serving dish. Toss the snow peas with the remaining dressing and the sesame seeds. Arrange on top of the pea vines and serve.

NOTES : I enjoy pea shoots quickly sauteed with fresh garlic and a little chicken broth. Home gardeners can use young shoots of any garden pea, sugar snap pea, or Chinese pea or grow the a variety only for its shoots. Always choose small tender shoots or vines.

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