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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!



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