Filipino Salad - cooking recipe

Ingredients

1 lb pea shoots
1 tablespoon young ginger root, grated
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 cup onion, thinly sliced
2 large tomatoes, cut into wedges

Preparation

Blanch one pound of pea shoots in boiling water for about a minute, then drain and plunge shoots into ice bath; drain. Squash, chayote, fern shoots, watercress, swamp cabbage, spinach, marunguray, katuday, or sweet potato leaves(only the edible kind), can be substituted.
Cut shoots into 1 inch pieces and place them in a large serving bowl. Add the remaining ingredients and toss to combine.
Calamandin limes (bartender limes) are traditionally squeezed over the salad at the end.