Pea shoots (Pisum stivum): From the Leguminosae family, these are correctly referred to as pea pod leaves. Pea shoots are the tendrils and top few leaves of the snow pea plant and are an important ingredient in Shanghai and Vietnamese cooking. The delicate pea flavor comes through when they're used raw in salads, steamed, or stir-fried for a minute with a little ginger. Be sure to pinch leaves from stems, and use the tenderest tips for the best flavor.
The bottom line is your mom was right; eat your fruits and vegetables! Go for color and variety: dark leafy greens, yellows, oranges, purples and reds. Different colored vegetables have varying levels of vitamins and minerals, and by eating a range of colors, you can get a full array of those much needed nutrients.