Stir-Fried Sugar Snap Peas with Shiitake Mushrooms

Holy balls! There’s really not much more to say. This was definitely the easiest dish I’ve made from the book and it was delicious!

Since this is a small vegetable dish, it’s really best utilized as a side. In that spirit, I paired it up with a nice big fillet of salmon. I scored the salmon on the skin side before pan-searing it flesh side down on medium-high heat for about 3-4 minutes. Flip and cook the skin-side for about a minute. Then place into a pre-heated 350° oven for about 4 minutes.

While the salmon is in the oven, it’s time to make the Stir-Fried Sugar Snap Peas with Shiitake Mushrooms (p. 209). Omitted from the title is a generous portion of minced ginger which plays a big role in this dish. First step is introducing the ginger to the hot oil until it becomes aromatic (roughly 10-15 seconds). Then in with the mushrooms until the oil is soaked up, adding a mixture of soy sauce, chicken broth and rice wine. Cover and simmer until most of the liquid is cooked off.

I didn’t have the wok cover that you normally see, so I made due with a generic pan cover that I had handy (upper right of the picture below). This lid sat very low into the wok. It worked fine for this dish, but for recipes that have a larger volume of food I am going to have to invest in a proper wok lid.




I want you to have some sort of an understanding of how damned good this dish was. I am a big meat eater. I have protein with just about every meal. I rarely go bananas for vegetable dishes. That said, this dish was awesome! I’m a fan of mushrooms, generally, and this recipe really brought them to bear in a huge way. The shiitakes soaked up all that saucy goodness and still retained their firmness. Each bite of mushroom was a tiny explosion of flavor. And the snap peas were perfection. Bright green with a beautiful crispness to balance the mushroom. And the ginger! Man, did the ginger ever play a part. It perfectly straddled the fence between subtle and profound.

I will be making this in the future. A lot. It’s fast, easy, and delicious. What’s not to love?



What I Would Do Differently

Nothing. Do yourself a favor. Eat this.

Next on the Menu: Kung Pao Chicken

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