Stir-Fried Snow Peas with Shiitakes and Ginger
by Andrea Reusing
I like to serve these alongside steamed fish or sautéed chicken.
Serves four as a side dish.
To learn more, read the article:
Getting to Know Asian Vegetables
2 tsp. soy sauce (preferably Kikkoman “milder”)
1/2 tsp. Asian sesame oil
1 Tbs. plus 1 tsp. canola or other vegetable oil
6 medium shiitake mushrooms, stemmed and cut into 1/4-inch slices (about 1 cup)
1 heaping Tbs. finely julienned fresh ginger
3/4 lb. snow peas (about 4 cups), trimmed (break off the stem end of each pea and pull the string away from the pod)
Kosher salt
1 tsp. sesame seeds, toasted, for garnish (optional)
Tip:
Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod (see How to string a pea pod).
In a small bowl, combine the soy sauce and sesame oil with 2 Tbs. water and set aside.
Heat a 10-inch skillet over medium-high heat for about 30 seconds and add 1 Tbs. canola oil, swirling it to coat the pan. When the oil is very hot, add the shiitakes and cook, stirring once, until they begin to brown lightly, about 1 minute. Add the ginger and stir-fry until the mushrooms are golden and the ginger has softened, 1 to 2 minutes more. Add the remaining 1 tsp. canola oil and then the snow peas and a pinch of salt. Stir-fry for 30 seconds. Add the soy sauce mixture and continue to stir-fry until the peas are crisp-tender and the liquid has reduced to a glaze, 1 to 2 minutes. Season with salt to taste and garnish with the sesame seeds, if using. Serve immediately.
nutrition information (per serving):
Size
:
based on four servings;
Calories
(kcal):
110;
Fat
(g):
6;
Fat Calories
(kcal):
50;
Saturated Fat
(g):
0.5;
Protein
(g):
3;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
13;
Polyunsaturated Fat
(g):
2;
Sodium
(mg):
360;
Cholesterol
(mg):
0;
Fiber
(g):
3;
photo: Scott Phillips
From Fine Cooking 84
, pp. 57
March 1, 2007