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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
- 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
- Pour oil into a preheated large size skillet or wok. Add mushrooms, garlic and ginger, cook for 30 seconds to soften.
- Add 1/2 of the pea shoots and cook while turning vegetables over with tongs. When they begin to wilt add the remaining shoots.
- 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.
- 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.
- This recipe was entered in the contest for Your Most Impressive Dinner Party Side