Skip to main content

Snow Pea Leaves Saute

So many of you have asked for the recipe for the Snow Pea Leaves Saute, so here it is:

Snow Pea Leaves Saute
Serves 4

  • 1 pound of Snow Pea Leaves
  • 1 pinch of sea salt
  • 2 handfuls of shitake mushrooms (can buy at Central Market in fresh produce section www.centralmarket.com)
  • 2 cloves of garlic, smashed, skin removed, then finely minced
  • 1 tsp of finely minced fresh ginger root, skin on is ok (can buy at Central Market, Whole Foods, Natural Grocers, or Kroger)
  • 1 tsp of organic virgin coconut oil (can buy at Trader Joe’s and most grocery stores and Costco)
  • 1 heaping tsp of nutritional yeast flakes (can buy at Natural Grocers or Whole Foods in bulk section)
  • 1 tsp of Bragg’s Liquid Aminos or less depending on your taste (Natural Grocers, and most natural food stores)
  • 1 tsp of tapioca starch (can buy at Asian grocery stores and/or online)
  • 2 TBSP of coconut water or plain water (Costco and Whole Foods)
  • Fresh ground black pepper to taste
  • Large bowl or pot of ice cold water with ice cubes

1. Wash and strain snow pea leaves (you can find them in the fresh produce section of Asian grocery stores like H Mart (www.hmart.com)
2. Bring large pan or pot of shallow water with a pinch of salt to a boil. Add snow pea leaves and blanche (stir around to get them to wilt). Do this step quickly as to not overcook the leaves. Pour into colander to strain and run under cold water. Immediately immerse in ice cold water with ice cubes to stop cooking process. Then transfer back to strainer to drain out liquid. Squeeze out liquid if needed
3. While the snow pea leaves are draining, make the sauce to season the dish. Mix together the Bragg’s Liquid Aminos, nutritional yeast flakes, and coconut water or water. Taste the sauce to see what you think. This will be used to season the mushrooms and snow pea leaves. Adjust the saltiness by adding more Bragg’s or pour some of the sauce out if it’s too salty. Then stir in the tapioca starch. 
3. On medium low heat, saute minced garlic and ginger in coconut oil until garlic slightly golden, add mushrooms and stir gently. As you stir the mushrooms, add the sauce you made a teaspoon at a time and stir; do this in layers. You don't want to dump all the sauce into the mushrooms at once because it won’t absorb as well and it will probably scorch. Reserve a little of the sauce for the next step.

4. Once the mushrooms are soft and seasoned, add the snow pea leaves. Add the remainder of the sauce and stir around to cook further. Taste to see if it’s to your liking. Turn off the heat. Transfer to plate. Add fresh ground black pepper. Voila!



Labels:

Comments

Post a Comment

Popular posts from this blog

Baked Marinated Tempeh

Baked Marinated Tempeh  Makes 1 serving (if making 5 days worth, multiply numbers below by 5) Ingredients: 2 TBSP of apple cider vinegar 1.5 TBSP of Bragg's Liquid Aminos (or Gluten Free Tamari) 1.5 tsp sesame oil 1.5 tsp 100% pure organic maple syrup or agave 1/2 clove garlic chopped 4 oz. of tempeh, cut int 1/2 inch strips Directions: Combine vinegar, Bragg's Liquid Aminos, oil, maple syrup, and garlic in a small bowl. Mix well. Place marinade in shallow dish. Place tempeh in dish and turn several times to coat well on all sides. Marinate for 1 hour, covered, in fridge, turn once after 30 minutes. You can do this overnight also, and turn in the morning, 30 minutes bofore you cook it Preheat oven to 350 F Bake for 10-15 minutes. Flip tempeh and bake for 10-15 minutes longer, or until golden brown Optional: add some crushed chili flakes and or fresh ground black pepper or a pinch of cayenne to marinade to give it a kick (this makes one serving) ...
Post a Comment
Read more

Peanut Buttery Marinated Baked Tempeh

Peanut Buttery Marinated Tempeh (from Minimalist Baker) I didn't have any chili, so i subbed sriracha I also ran out of sesame oil so i used olived oil, coconut oil would be good too, but it solidifies if you put it in the fridge while marinating I also added 3 cloves of minced garlic Prep time 24 hours 20 mins Cook time 22 mins Total time 24 hours 42 mins   Saucy, baked tempeh marinated in a spicy-sweet peanut sauce! Super flavorful, hearty, and perfect for topping noodles, salads, & more! Vegan + gluten free. Author:  Minimalist Baker Recipe type:  Side, Protein Cuisine:  Vegan, Gluten Free, Asian-Inspired Serves:  ~1 1/2 cups (4 servings) Ingredients TEMPEH 8 ounces (227 g) tempeh (if GF, ensure gluten-free friendly) SAUCE 1 fresh or dried bird's eye chili, minced/crushed (or sub 1/4 tsp red pepper flake) 1.5 Tbsp (20 ml) sesame oil (if avoiding oil, leave this out and add a bit more lime, soy sauce, an...
Post a Comment
Read more

How to Cook Tofu Stir Fry

Tofu Stir Fry makes 1 serving Ingredients: 1/2 box of Organic Sprouted Tofu, pressed, sliced into 1/2 inch thick slabs, and rubbed with salt and turmeric 1 tsp of minced ginger root 2 cloves of garlic minced 1/4 red bell pepper, corsely chopped 1/4 orange bell pepper, corsely chopped 1/4 yellow bell pepper, corsely chopped 1/8 of red onion, corsely chopped 1/4 cup of shredded carrots 1 stalk of celery, scrubbed cleaned, diagonally sliced into 1 inch pieces 2 TBSP of Braggs Liquid Aminos 1.5 tsp of maple syrup 1.5 tsp of sesame oil 1 tsp of nutritional yeast (optional) Fresh ground black pepper Fresh sprigs of washed and dried cilantro (optional) 1 tsp of coconut oil Coconut oil spray Directions: Spray ceramic nonstick pan with coconut oil spray. Over medium high heat, fry each side of tofu until golden brown. Remove from heat. Let cool for 5 minutes. Slice into 1/2 inch cubes Mix together in a small bowl, the Bragg's Liquid Aminos, maple syrup, sesame ...
Post a Comment
Read more