Snow Pea and Cloud Ear Stirfry

Here’s a tasty, vegan stirfry using pea pods.  Adapted from a non-vegan version presented in Ken Hom’s 1988 Asian Vegetarian Feast (ISBN 978-0688077532), we’ve swapped out oyster sauce for a yellow barely miso, preferably homemade.  If you can’t find tree ear mushrooms, consider using shitake or even crimini.  If you use fresh mushrooms, however, make sure to put them in the wok first as they will need more time to cook.  Also, we can't abide canned water chestnuts so if you can't find fresh we’d recommend you either leave them out or substitute slivered jicama instead.

1 ounce (about ½ cup) dry cloud ear mushroom
1 tablespoon canola oil
4 cloves garlic, minced
½ pound celery, tough veins pulled out and then thinly sliced
½ pound fresh water chestnuts, peeled and thiny sliced
1 pound snow peas, trimmed
2 tablespoons barley miso
1 tablespoon light soy sauce
2 tablespoons dark soy sauce
1 tablespoon sugar
2 tablespoons Chinese rice wine or sherry
2 tablespoons sesame oil
1 cup stock
1 tablespoon cornstarch mixed into a paste with 1 tablespoon water

Soak the cloud ear mushrooms in hot water for 20 minutes.  When soft, cut into ½” wide strips.

Heat wok over high heat.  Add in the oil.  When hot, add in garlic and stir fry for 30 seconds.  Then add in the cloud ear mushrooms and celery.  Stir fry for another 2 minutes.  Then add the water chestnuts and pea pods.  Stir fry another minute.  Add in all the remaining ingredients except for the cornstarch paste.  Mix well and bring to a boil.  Add in the cornstarch paste and bring back to a boil so that the sauce becomes clear and thick.  Remove from heat and serve immediately. 

Archive

Copyright Statement