1 pound fresh lump crab meat
1 pound pea shoots
1 tablespoon canola oil

Seasonings:
3 tablespoons minced scallion greens
1-1/2 tablespoon minced fresh ginger
1-1/2 tablespoons minced garlic

Dressing:
4 tablespoons low-sodium soy sauce
1-1/2 tablespoons sugar
3-1/2 tablespoons clear rice vinegar
2 tablespoons water

2 tablespoons rice wine or sake
2 red bell peppers, diced

Remove any shells or cartilage from crab meat. Cut pea shoots into 4-inch long sections. Mix Seasoning ingredients together.

Prepare Dressing.
Heat a wok or skillet, add 1 teaspoon of the oil, heat. Add pea shoots, toss for 30 seconds, then add 1 tablespoon of rice wine. Cook 30 seconds more until leaves are slightly wilted. Remove, drain and arrange on serving plate.

Reheat pan, add remaining oil and heat. Add Seasonings and toss 15 seconds. Add red peppers and remaining rice wine and toss about 1 minute.
Add Dressing and heat to boiling, then add crab meat and toss lightly over high heat for 1 minute. Arrange crab mixture over pea shoots and serve hot or at room temperature. Serves 6.

3 tablespoons diced onion
2 tablespoons butter

2 cups arborio rice
1/2 cup white wine
1 pound asparagus, sliced

1/2 cup vegetable juice
2 ounces fresh Parmesan, grated
4 ounces pea shoots

Bring vegetable stock to a low simmer. In the meantime, in a large saucepan, sweat onions in butter over medium heat. When onions are soft and translucent add rice and continue cooking for a few minutes, stirring constantly. Add white wine while stirring. Add stock half a cup at a time, stirring frequently. As the rice absorbs the stock add more, one half cup at a time. When half the stock has been added, add the sliced asparagus, continue cooking. Keep the rice barely soupy with liquid, neither dry or swamped, and stir constantly over brisk heat to produce the creamy textured sauce.

Check rice for doneness by tasting, it should be just done and lightly bound together in a creamy sauce. At the last minute gently heat the vegetable juice and stir the pea shoots into the risotto. Spoon risotto onto plates; drizzle with vegetable juice. Top with grated Parmesan. Serves 6.

4 small leeks, white and pale green parts only, halved lengthwise, sliced thin crosswise, washed thoroughly, and patted dry (about 1-1/2 cups)

1 tablespoon vegetable oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced

4 scallions, sliced thin
2 tablespoons low sodium soy sauce
2 teaspoons seasoned rice vinegar
8-ounce package soba (Japanese buckwheat noodles)

1/2 pound pea shoots, washed well

In a large skillet, cook leeks in oil over moderately low heat, stirring, until softened, about 10 minutes. Stir in mushrooms and cook 5 minutes. Stir in scallions, soy sauce, and vinegar and cook 1 minute.

In a kettle of salted boiling water, cook noodles 5 minutes or according to package directions. Put pea shoots in a colander and drain cooked noodles over shoots to wilt them. Rinse mixture in cold water and drain well.

In a medium-sized bowl, toss noodles with pea shoots and stir in cooked vegetables. Season mixture with salt and pepper and serve at room temperature. Serves 4.

1 head garlic
1 cup pea shoots, rinsed
2 10-ounce packages frozen peas, thawed

2 cups water
1 tablespoon butter
3 tablespoons fresh lemon juice
1 tablespoon fresh herb leaves, chopped (use basil or oregano or tarragon)

3/4 pound bow-tie pasta

Preheat oven to 425 F. Cut 1/2 inch off top of garlic head. Wrap garlic in foil, roast in oven 30 minutes or until very soft. Cool. Squeeze roasted garlic from head into blender.
In a saucepan, cook peas in water just until tender, about 5 minutes. Add peas, cooking liquid, butter, lemon juice, and herbs to blender and puree. Keep warm.
Cook pasta until al-dente. Drain. Toss pasta in a bowl with puree, pea shoots and salt and pepper to taste. Serves 4.

1 tablespoon minced shallots
1 lb mussels
1/4 cup Pernod (or other anise liquor)
1 cup white wine
1/2 cup fresh fennel (thinly sliced)
1 tablespoon fresh lavender
1/2 lb butter
1 lemon
1 bunch pea vines (leaves and tendrils, no stems)

1-1/4 lb. pea shoots or other greens, rinsed
1 teaspoon canola or olive oil
8 to 10 cloves garlic, sliced thinly
1-1/2 tablespoons rice wine, sake or water
1/4 teaspoon salt, if desired

1 pound pea vines, rinsed
1/4 pound snow peas, trimmed
2 tablespoons light soy sauce
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon sugar
1/4 teaspoon hot-chili oil
2 teaspoons toasted sesame seeds*

*To toast sesame seeds, heat a dry skillet. Add sesame seeds, shaking gently until they begin to turn golden brown and fragrant. Remove from heat and cool.

Wilt the pea vines; drain on paper towels. Fluff and separate the leaves as much as possible.

Cut the snow peas on the diagonal into thirds. Place in boiling water for 1 minute. Drain, rinse with cold water and pat dry.

Whisk together liquids and sugar. Toss the pea vines with half of the dressing and half of the sesame seeds. Arrange on a serving dish. Toss the snow peas with the remaining dressing and sesame seeds. Arrange on top of pea vines. Serves. 4.