Friday, July 8, 2016

Snap Peas with Shiitake Mushrooms and Fennel

These snap peas go well with the Shrimp Skewers in the last post. They share cilantro along with a spicy edge. That means they can easily complement any dish that has a spicy side, whether it is one with an Asian or a Latino origin. If you don't like spicy, just omit the jalapeno and cilantro, substituting red or green pepper and parsley.


1 tsp olive oil
2 cups sliced shiitake mushrooms
1 cup whole sugar snap peas
1 cup sliced fennel
2 Tbs. chopped pickled jalapeno
2 Tbs. minced cilantro
1 pinch sea salt
several grinds of black pepper


Heat the olive oil in a skillet set over medium heat. Add the mushrooms and cook for about 2 minutes, until the mushrooms begin to give off some of their liquid. Add the snap peas, along with the fennel, and continue to cook for another 2 to 3 minutes, until the snap peas turn bright green and the fennel begins to wilt. Add the pickled jalapeno and cilantro. Cook and stir for another minute until the jalapeno and cilantro are well incorporated into the mixture. Taste, correcting for seasoning by adding salt and pepper.

Serves 4

Stealthy Cooking Tip: Have all the of the vegetables cut and ready to cook beforehand. This is called "mise in place" in French cuisine and refers to having everything ready and in place before you start. This is also how stir fries come together so easily. Add the vegetables as you cook, stirring as needed, then adding the next vegetable or spice. 

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