Spring Peas Chinese Broccoli Stir-Fry

Welcome, Spring! When the days get longer, I always look forward to visiting our favorite Saratoga farmers market for fresh local produce then make healthy and delicious dishes out of it.

This dish today is similar to Snap and Snow Peas Stir-Fry. The snap peas and snow peas are still the "star" here while the broccoli and shiitake mushrooms have been switched to Chinese broccoli and oyster mushrooms.

The preparation method for snap peas is also similar to the last time - finely julienned to thin short strands. Not only the thin slices of snap peas cook faster and the flavors infuse more thoroughly with most of the vegetables that are prepared of similar sizes; the slicing also breaks down the tough "strings" (fibers) often found along the edges of the snap peas. Best of all, when the cooking of uniform pieces/size of vegetables is well-controlled, the crisp texture of the snap peas is maintained in a stir-fry.

If you are planning a one-dish noodle meal, this stir-fry can mix in very harmoniously with thin noodles strands. Imagine every mouthful is a perfect balance of textures and fresh delicious flavors of vegetables and noodles.

That is just too much effort prepping and slicing the snap peas? There is always a simpler version Snap Pea and Mushrooms Stir-Fry.

Spring Peas and Chinese Broccoli Stir-Fry
3-4 cloves garlic, minced
2 green onions, sliced
1 red chili, thinly sliced
1/2 cup thinly sliced organic carrots
1 standard punnet of yellow oyster mushrooms (or any other variety you prefer)
About 15-20 snow peas/snap peas, remove though "strings" along the edge, thinly sliced
1 bunch of young tender Chinese broccoli, stems and leaves separated, thinly sliced
1/2 cup organic corn kernels
1-2 tsp soy sauce
Salt and ground white pepper to taste
1 tsp of sesame oil

Directions: Heat some oil in the pan. Fry the garlic, green onions, red chili, carrots for 2-3mins, then add mushrooms and fry till slightly tender. When mushrooms reduced in volume and cooked, add in kailan stems, then leaves then the snap peasm then corn kernels, soy sauce and give it a good mix/stir-fry. When the mixture is cooked, add ground white pepper and salt to taste. Finish it off with sesame oil and turn off the stove.

Sharing with Hearth and Soul

Tag: ,

An Escape to Food on Facebook