Tuesday, June 15, 2010

Sugar Snap Peas with Morels and Mint

Yesterday Lindsay and I cooked dinner for her mother: halibut with Chimichurri sauce, a lettuce and tomato salad with croutons flavored with oregano from Lindsay's yard, and the snap pea dish that gives this post its title. We didn't take a picture of the snap peas, so here's another fish picture to keep everyone satisfied:

Why didn't we take a picture? It's because the peas were the very last thing on the table, after the camera was put away. This was because I completely forgot about them until the fish was almost done. But there was no disaster, since this dish only takes about 10 minutes. All I did was take something that my mother cooks and make the Northwestern addition of morels. For a side dish for four people:

  • 1 pound sugar snap peas, tops and strings snapped off
  • 1/4 pound morels, chopped very coarsely
  • 5 mint leaves, minced or chiffonaded
  • 2 tsp. soy sauce
  • 2 tbs. peanut oil
  • 1 tsp. rice vinegar
  • salt, pepper

Heat a very large skillet over very high heat with 1 tbs. of the peanut oil. When it's really hot, add the peas and a sprinkle of salt and pepper and leave them alone for about a minute, until they've blistered and browned. Flip them over and cook them for another 30 seconds, giving them an occasional shake. Add 1 tsp. soy sauce, stir, and remove the peas to a serving dish. Put the pan back on the heat and cook the morels the exact same way (another tbs. of oil, another tsp. of soy sauce). Add the mushrooms to the serving dish. Add the rice vinegar, the mint, and a shake of coarse, crunchy salt if you have some.

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