Watercress, Snow Pea And Shiitake Mushroom Stir-Fry
serves 4
This Asian-inspired stir-fry is perfect for the spring farmer's market vegetables. The sweet crunch of the snow peas complements watercresses' peppery bitterness. Serve with rice noodles or steamed brown rice.
Read more about this recipe at the Washington Post.
1-inch piece peeled ginger root, minced (1 tablespoon)
1 to 2 large cloves garlic, minced (1 tablespoon)
3 1/2 ounces (1 package) shiitake mushrooms
8 ounces snow peas, preferably fresh
2 bunches watercress, washed and spun dry
3 tablespoons vegetable oil
2 teaspoons cornstarch
2 tablespoons sherry (or mirin)
1/4 cup freshly squeezed orange juice
2 teaspoons light brown sugar
2 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
prep: 10 minutes
total: 20 minutes
small bowl
large wok (or sauté pan)
large measuring cup
1. Place the ginger and garlic in a small bowl.
2. As you prep the following vegetables, keep them in separate piles: Discard the stems, if any, from the shiitake mushrooms; cut the mushroom caps into thin slices. Remove any strings from the snow peas. Trim and discard the roots and tougher stems of the watercress.
2. Heat the oil in large wok over medium-high heat.
3. Meanwhile, combine the cornstarch and sherry in a large measuring cup, whisking to dissolve any lumps. Add the orange juice, brown sugar, soy sauce and sesame oil, mixing well to form a sauce.
4. Add the ginger and garlic to the hot oil; stir-fry for 20 to 30 seconds. Add the mushrooms and stir-fry for 3 minutes or until they begin to turn golden brown. Add the snow peas and the sauce mixture; stir-fry for 4 to 5 minutes. The sauce will become thick and bubbly. Remove from the heat and add the watercress, in several additions, tossing until it just begins to wilt. Divide among individual plates and serve hot.
Adapted from The Farm to Table Cookbook: The Art of Eating Locally, by Ivy Manning.
