A Chinese Version
Snow Peas Meet Bamboo Meat Black Mushrooms
Another approach to Snow Peas. Here’s a Chinese, actually a Southern, or Cantonese, approach to Snow Peas, which combines them very effectively with Bamboo and Black Mushrooms plus a touch of Ham.Although it’s a stir-fry, the braising time is a fraction of the usual, reflecting the delicate nature of the star vegetable, Snow Peas:
Stir-Fried Snow Peas 清炒荷蘭豆
Chinese – Cantonese
½ pound Snow Peas
6 Chinese dried black Mushrooms
1 clove Garlic
1 tablespoon chopped Scallion, white part only
1 cup Bamboo Shoots
½ cup sliced Ham
½ teaspoon Sugar
½ teaspoon Salt
2 tablespoons Peanut Oil or other Vegetable Oil
First remove teh tips and strings from the Snow Peas.
Peel the Garlic and chop finely.
Chop the white part of the Scallions finely.
Wash the dry Black Mushrooms and soak in warm water 15 minutes. Drain the musn them, reserving the Mushroom Water. Cut off and discard the stems, cutting each Mushroom into 4 to 6 slices.
Cut the Ham slices into long, thin julienne like strips. Cut the Bamboo into thin strips.
When ready to cook, heat a wok and when it is hot, put in the Oil, then add the Garlic and Scallions and stir-fry a few seconds only. Add the Ham and stir a few seconds more.
Next, add the Mushroom slices and Bamboo shoots and stir-fry for 1 or 2 minutes..
Finally, add the Snow Peas, mix well, add the Sugar and Salt and 2 tablespoons Mushroom water — from the soaking — cover, and braise 1 minute, then serve immediately.