Sautéed Pea Tendrils and Morel Mushrooms

Years ago, after I first encountered pea vines in Vancouver’s Chinatown, I discovered that adding a few of them to any dish of peas provides an extra green kick. Fresh morel mushrooms are available only in the spring; dried morels may be substituted for fresh, but they should be soaked for 10 minutes in boiling water before cooking. The liquid in which the dried morels were soaked should be used in the sauce; if you use dried morels in this recipe, the soaking liquid can be used in place of the chicken broth.

 

1 pound tender young pea vines, or tender spring greens

½ cup chicken broth or morel-soaking liquid

2 tablespoons Chinese oyster sauce

1 teaspoon cornstarch

4 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

½ pound small fresh morels

 

Rinse the pea vines and shake off the excess water. In a small mixing bowl, stir together the chicken broth, oyster sauce, and cornstarch and place near the stove so the liquid will be ready to add when the time comes.  Heat a large sauté pan or a wok over medium-high heat. Put 2 tablespoons of the olive oil in the pan and sprinkle on generous pinches of salt and pepper. Toss in the morels and sauté until they are heated through, about 2 minutes.  Add the pea vines and the remaining olive oil. Move the greens quickly around the pan with tongs just long enough to distribute the oil evenly over the surface of the vegetable, about 1 minute.  Add the chicken broth mixture all at once to the hot pan. Toss for 1 minute, or until the liquid is reduced to a shiny glaze and serve with green pea flans.