We had another fun class on January 19th. Happy hungry students gathered around the butcher block eager to learn healthy new dishes to add to their repertoire. Sautéed Snow Peas and Shitake were on the menu and I wanted to share this delicious recipe with you.
Choose Snow Peas that are bright green, no trace of brown or yellow. Crisp looking, flat, with underdeveloped peas. Snow peas are a good source of vitamin C, iron and manganese (good for bone development).
Shitake have been given credit for boosting the immune system, and helping prevent cardiovascular disease.
Karen Lee Secret: I like to buy shitake (and all mushrooms) three to five days in advance. Place them in a bowl, uncovered in the refrigerator. They dry out and give up less water when you sauté them and therefore become crispy.
- 10 ounces of snow peas (about 4 cups)
- 1 cup shitake, no stems
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ tablespoon butter
- ½ teaspoon minced ginger
- 1 jalapeño, finely diced, no seeds no membrane
- 2 tablespoons diced shallots
- ¼ teaspoon ground roasted cumin
- 1 whole scallion cut into 1/8-inch half rounds
- Salt and pepper
- Wash snow peas by submerging and lifting them out of a bowl of water to which a dash of white vinegar has been added. (This helps clean them) String each snow pea then pile 2 snow peas on top of each other and slant cut into 3 pieces the long way.
- Wash the shitake in the same way as the snow peas. Using a knife remove the stems and discard, then cut each shitake into ¼ inch strips.
- Heat a small iron skillet over high heat for 2 minutes. Add 1 tablespoon of the olive oil, turn the heat to medium and sauté the shitake about 5-7 minutes or until crispy. Season with half of the salt and pepper. Remove from the skillet to a serving platter.
- Rinse a 10-inch stainless steel or enamel sauté pan then dry over medium heat. When water evaporates (this procedure will take one or two minutes) add the remaining olive oil and sauté the snow peas over medium heat for 2 minutes. Add the remaining salt and pepper. Flip or stir occasionally.
- Add the butter and the ginger and sauté another minute.
- Add the jalapeño, shallot, and cumin and continue to sauté and stir for another minute.
- Add the scallions and sauté another 30 seconds. Taste and add more salt and pepper if needed. Empty contents of pan into the serving platter.