Monday, March 30, 2015

Snap Peas,Hijiki Seaweed Stir-Fry

Snap peas, also known as sugar snap peas, is a cultivar group (a cross between snow peas and garden peas, source: the kitchn) of edible-podded peas that is different from snow peas: snap pea pods are slightly rounded compared to the flat pods of snow peas. High in vitamins and a reliable source of fiber, sugar snap peas add nutrition, color and texture to your meals. The entire snap pea pod can be consumed, has a crunchy texture and very sweet flavor. There may be tough "strings" at the seams of the pods that need to be removed before being consumed.


Today, I am adding this special ingredient to the snap pea stir-fry - Hijiki seaweed which is my least favorite among the three seaweeds - nori, wakame and hijiki. Being my least favorite seaweed, it is seldom used, therefore, I have to find some new ways to use this seaweed. Then came that spark. Why not try pairing salty briny hijiki with sweet sugar snap peas? I wonder how they will turn out.


Sugar Snap Pea, Hijiki Seaweed, Mushrooms Stir-Fry 清炒豌豆
Ingredients:
Handful of thinly sliced organic carrots
1/4 medium onion, sliced
3 clove garlic, minced
1 tbsp minced ginger
6-8 fresh shiitake mushrooms, sliced
0.8-1lb pack sugar snap peas, tough "strings" at the seams of the pods that need to be removed before being eaten
1tbsp dried hijiki, soaked in water 30mins, drained, reserved to use in stir-fry

Directions: Saute onions and ginger for 2-3 minutes then add carrots and garlic and saute for another 2-3minutes. Add mushrooms and fry for 3-5minutes till mushrooms are tender, adding some water to moisten the entire mixture if it gets too dry. Add the sugar snap peas and mix well with the mushrooms, and fry for about 3 minutes till snap peas are cooked and turned tender. Add the hijiki and mix well. Serve immediately.


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