Sunday, May 06, 2012

Leeks Stir-Fry Sugar Snap Peas 青蒜炒甜豌豆

Leeks, are certainly dominating the farmer's market right now, early May. As soon as I picked a bunch from the farmer's market last weekend, I have to use them fast before freshness calls a day; and not be lazy in kitchen prep., as leeks usually need some rinsing/cleaning due to the grits trapped within.


It was also my first time getting spring season farmer's market fresh sugar snap peas. I did not exactly know what dish to make except that it was going to be a stir-fry. I'll just let the details fall into place when I bring home all the produce.


Slowly, ideas start to form. Hmmm...how about leeks and sugar snap peas in a stir-fry. It shall be! It will be. And yes, I decided to add more vegetables such as mushrooms and carrots to the stir-fry for more flavors and of course, I don't have to cook another dish. It will be one stir-fry do-it all Leeks and Sugar Snap Peas Stir-Fry with Mushrooms and Carrots 青蒜炒甜豌豆 serve over noodles to create a one-dish.

Now I need to prep. both items (1) The leeks require thorough clean to remove sand, grits, dirt; and (2) snap peas need to be trimmed (remove top of the snap peas, and at the same time pull off the tough string that runs along the length of the pod) so that the snap peas, after cooked, do not give a fibrous and tough mouth-feel.




Leeks and Sugar Snap Peas Stir-Fry with Mushrooms and Carrots 青蒜炒甜豌豆
Heat a little oil in the pan. Add finely sliced leeks (about 1 medium-sized leek), then thinly sliced organic carrots (2 small size carrots) and saute for about 2-3 minutes. Add 1/4 organic ground chicken and break them evenly to bits in the hot pan (Note: Vegetarians, omit the chicken), then add 4-5 fresh shiitake mushroom, roughly sliced and 4-5 baby bella mushrooms. Add 1 tsp soy sauce, then 1 tbsp cooking wine, saute gently and make sure the chicken cooks,and at the same time to cook down the mushrooms. Cover the pan and allow the mixture to simmer for about 5-8 minutes to develop flavors. After that, add about 2tbsp water to prevent mixture dry-out; and add the fresh snap peas (already cleaned) and mix well with the mixture. Cover the pan for about 2-3 minutes under low-heat, and allow the gentle steam to cook the fresh (already trimmed) snap peas. At the same time, the fresh snap peas will also absorb the flavors from the already developed flavors from the mixture of chicken, leek and mushrooms. Ground white pepper and sea salt to taste.




This noodle dish will be shared with Presto Pasta Nights hosted by Emma from Emma's Kitchen Diary.


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