Pea Vines   

As young plant growth tends to be, they’re more tender and mild than full-grown peas.  Depending on when they’re harvested, pea vines can vary slightly in taste, but they’re generally lightly sweet with a fresh, vegetal nuttiness. The first wave of growth is especially light, while the second is more substantial and stronger in both texture and flavor. 

Originally believed to have been domesticated in western Asia over 10,000 years ago, pea vines have long since become ubiquitous in many East and, even more so, Southeast Asian cuisines. This is especially true of Hmong cooking and the Hmong communities, where pea vines are a staple green. Beyond Hmong cuisine, you’ll also find them in a variety of Chinese regional dishes — especially in southern and southwestern China — as well as many Thai dishes. 

They’re commonly stir-fried or used in soups or as garnishes. Some of the most popular flavor profiles include pea vines with garlic and oyster sauce, which create an aromatic, savory, satisfying flavor. 

As greens tend to be, pea vines are high in fiber plus many vitamins and minerals. They’re an especially good source of iron, vitamin K, C, and A. 

When in season, you’ll find pea vines at Uwajimaya in our produce section.