Shimeji mushroom and snow pea stir fry

Does anyone know how many edible mushroom varieties exist in the world? Wikipedia very helpfully says that mushrooms are cultivated in more that 60 countries!

It helps to have friends who import exotic vegetables. So that's how Shimeji mushrooms, snow peas and garlic chives ended up in my wok. This is a simple stir fry and tastes absolutely delicious.

There were 2 kinds of mushrooms- white and brown. They come in clumps in a punnet. Slice off the base so the mushrooms can be separated. Bring a pot of water to the boil, quickly rinse the mushrooms and plunge them into the boiling water for half a minute then drain them through a colander. Now they can be tossed through with the other ingredients. They are strong flavoured and have the texture of preserved jellyfish but are absolutely delicious.

Shimeji mushroom and snow pea stir fry

2 punnets Shimeji mushrooms
100 gm snow peas, topped and tailed
100 gm prawns, cleaned and deveined
1 onion, sliced
1 teaspoon garlic
1-2 tablespoons oyster sauce
Salt and pepper to taste
2 tablespoons oil
Garlic chives or spring onion to garnish

Heat oil in a wok, toss in onions, then garlic, add in prawns.
Stir till the prawns turn pink, then add the snow peas.
Add in oyster sauce.
Prepare mushrooms by rinsing them, then plunge them into boiling water for half a minute.
Add the mushrooms to the wok, season to taste and dish out onto a serving platter.
Garnish with chives or spring onions.


Post a Comment

  • Bake Tales © 2012