| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Digest, Feb95, Fatfree | 1 | Servings | |
INGREDIENTS
| 1/2 | lb | Snow pea greens |
| 2 | Red chilies | |
| x | Some rice wine (sake, | |
| Shaohsing, whatever) | ||
| 1/2 | c | Chopped shallots |
| 12 | Fresh shiitake mushrooms | |
| 2 | tb | Soy sauce |
| 2 | ts | Rice vinegar |
| 4 | Chopped scallions | |
| 8 | To 12 ounces japanese | |
| Noodles (soba, udon, | ||
| Whatever — I used soba) | ||
| 5 | minutes usually. |
INSTRUCTIONS
Lightly steam pea greens -- crisp, but cooked. Chop chilies, shallots and scallons. Slice shiitake thinly. Heat large non-stick skillet. Roast chilies for a minute, then add about 1/4 cup rice wine. Add shallots and cook till they just start to darken (about 4 minutes). Add more wine if it starts to stick. (put water on to boil for noodles) With wine cooked off, add shiitake. They should give up their own water. Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying out. Add soy sauce, vinegar, and scallions. Cook for a minute and then turn off burner and set aside. Water for noodles should be boiling, add noodles and cook till done, about Toss noodles, pea greens and mushrooms. Eat. Ya know, slivered shiitake reminds me of tripe when it cooks. I bet if you substituted shiitake for the tripe in a good recipe it would make a tasty dish. Source: original Posted by [email protected] (Michelle Dick) to the Fatfree Digest [Volume 15 Issue 6] Feb. 6, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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