Pea tendrils (Pisum sativum), the stir-fry grade of dou miao (豆苗), are the long leafy growing tips of the mature pea vine — a length of slender stem carrying oval leaflets, leaf-like stipules and the spiralling tendrils by which the plant climbs. Sweet, grassy and unmistakably of fresh green peas, they are the greens wok-fried hard and fast with garlic across southern China and Hong Kong, coarser and more substantial than the delicate salad microgreen sold under the same pea-shoot name.