New Taste Journal
Whole Grain · Whole Food · Big Flavors
Sugar Snap Peas w/ Wood Ear Mushrooms
10 Ounces Sugar Snap Peas
3 Ounces Fresh Wood Ear Mushrooms
2 Cloves Garlic
6 teaspoons Olive Oil
1 Pinch Crushed Red Pepper
1 Pinch Salt and Pepper
1/2 Cup Stock, chicken or vegetable or water
2 teaspoons Sesame Oil
These are fresh wood ear mushrooms from the farmers market. These mushrooms are usually found dried in the Chinese section of the grocery store. For this recipe you should try to find the fresh mushrooms.
Tear the mushrooms from the middle stem.
All of the mushroom is edible.
Rinse off the mushrooms.
You may find some dirt in the"ears".
Drain mushrooms and reserve until needed.
Peel the garlic and shallot.
Slice the shallot extra thin.
Chop the garlic.
Wash and drain the snap peas.
Pull off the stem and string from each pea.
Slice the mushroom ears long and thin.
Warm olive oil in a large pan.
Add shallot, garlic and mushrooms.
Cook and stir ingredients over medium heat.
Cook until shallots soften and begin to brown.
Add salt, pepper and crushed chili.
Add snap peas and stock.
Liquid will sizzle and begin to steam.
Cover the pan and steam for two minutes.
Remove lid and remove pan from heat.
Drizzle sesame oil over the peas.
Mix a couple of times and serve.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.