Pea shoot

Wok, oil, garlic, shoots, thirty seconds. Any longer is a mistake.

A teaspoon of the brine seasons the whole pan; salty, funky, done.

Toasted fat clings to leaves too thin to hold a sauce.

A splash steams them and turns the pan juice into the dressing.

Sweet shellfish and sweet greens; nothing in between them.

Raw shoots go slimy without acid. Dress at the last second.

Fold the wilted tendrils into a soft scramble; the sugar survives it.

Raw as a salad, the peppery oil is the only counterweight needed.

Iodine cream on grass; the tendrils cut a fat that has no acid.

Both taste of cold water. Blitz the shoots into the mignonette.