Satueed Snap Peas and Shiitake Mushrooms with Soy Sauce

By woodog1113

If you are looking for a simple yet elegant vegetable dish to accompany your main course, this is it. Although this recipe calls for sugar snap peas, you will find that snow peas also work well - but skip the step that calls for boiling the peas.

Ingredients

• 1 teaspoon kosher salt
• 1 pound sugar snap peas, stems and strings removed
• 1 tablespoon Asian sesame oil
• 1 tablespoon canola oil
• 1/2 cup thinly sliced shallots
• 1/2 pound shiitake mushrooms, stems discarded and caps quartered
• 2 tablespoons soy sauce
• Freshly ground black pepper
• 1 tablespoon unsalted butter

Details

Servings 6

Preparation

Step 1

Have ready a large bowl of ice water. Fill a large pot with water and brin it to a boil over high-heat. Once boiling, add the peas and salt. Cook peas until they are bright green and crisp-tender, about 1 1/2 minutes. Drain the peas in a colander and immediatly place them in the ice water to cool for 1 to 2 minutes, Drain again and pat dry with paper towels. Set aside.

In a large skillte over medium heat, warm the sesame and canola oil and swirl to coat the bottom of the pan. Add the shallots and cook, stirring constantly, until they being to color and become translucent, 1 to 2 minutes. Add the mushrooms and cook, stirring constantly, until they begin to sizzle, 2 to 3 minutes. Add the snap peas, raise the heat to medium-high, and cook, until they are touched with brown yet still crisp-tender, about 2 minutes. Add the soy sauce and cook, stirring, until the soy sauce has nearly evaporated. Reduce the heat to low, season with pepper, add the butter, and toss to melt the butter and coat evenly.