My mom used to have a hard time getting me to eat these as a kid, but now I can’t get enough of them! Go beyond the expected, basic peas and the ubiquitous split pea soup recipe, and you may discover something seriously Asian and simply wonderful. Most commonly found in East Asian (especially Chinese) cooking, snow pea tips are the tender leaves and stems of mature snow pea plants.
Pea tips are best found at Asian grocery stores year-round, if you’re lucky enough to be near one. If there’s not a pea tip to be found, you can easily substitute pea sprouts, usually found next to the snow peas at the market. Choose pea tip clusters with smaller and thinner stems; compost the thick stems (they’ll be tougher to eat and not as sweet). At a Chinese restaurant, sometimes you can ask for pea tips off-menu, which will likely delight the wait staff!
Got them at home? A quick stir and swish in the wok, and snow pea tips are good to go. Common seasonings include garlic, ginger, sesame, and honey (all in moderation; I would choose no more than two of those at a time).
Here’s a super simple recipe from my family’s kitchen to yours. As the fall arrives, these dark, leafy pea tips are also a warming, grounding vegetable side that can compliment any meal. To be honest, I can eat just this over rice (possibly with an egg) and be seriously satisfied. Enjoy!
Prep time 5 minutes
Makes 4-6 servings