The young tops, i.e. the leaves and tendrils of the snow pea plant are considered a Chinese delicacy. It is called Dow Miu in Chinese; the Japanese name it Tobyo and in Philippines, it is known as Sitsaro Talbos and it is commonly known as pea sprout. It is available during summer in southern states, whereas in warmer areas, it is available all year round. It is best when stir-fried with a little fresh ginger, or par-boiled in a meat-flavored broth. For a simple side dish, steam or sauté in butter, and season with salt or soy sauce. It can be stored in an open plastic bag in the coldest part of the refrigerator. Snow pea shoots should be used soon after purchase.
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