Asian Pea Shoots & Portobello Mushroom with Toasted Sesame Seeds

By • October 5, 2013 0 Comments

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Author Notes: Are you familiar with this vegetable? It is a seasonal vegetable that is so easy to prepare with a light taste of peas! Hearty Portobello mushrooms make this dish delish, elegant and impressive and best of all no fuss.Marisa R


Serves 4-6

  • 2 pounds washed snow pea shoots
  • 2 large portobello mushrooms, wiped, sliced lengthwise into strips
  • 2 cloves garlic, peeled, sliced
  • 1 tablespoon ginger, peeled, minced
  • 1-2 tablespoons vegetable, peanut or grape seed oil
  • 2 tablespoons tamari sauce (1 tbsp soy sauce can be substituted)
  • 1 teaspoon sesame seed oil
  • 1 teaspoon sesame seeds, toasted
  1. Pour oil into a preheated large size skillet or wok. Add mushrooms, garlic and ginger, cook for 30 seconds to soften.
  2. Add 1/2 of the pea shoots and cook while turning vegetables over with tongs. When they begin to wilt add the remaining shoots.
  3. Continue turning to distribute heat as they quickly soften. Sprinkle tamari sauce over greens. Cook until fully wilted for 5-10 minutes. Dress with sesame oil and seeds.
  4. Toasting Seeds: In a small preheated skillet on med. high, add the seeds. Shake the pan around for 2 min until the seeds are golden and fragrant. Remove from heat.

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