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1-2 oz dried shiitake mushrooms
2 tbsp peanut oil
2 shallots, minced
1 thin quarter-sized slice of fresh ginger
1/4 tbsp ground turmeric
1 jalapeno pepper, sliced
1/2 red bell pepper, sliced
10 oz fresh button mushrooms, peeled and
halved
1 tbsp fish sauce
1/2 tsp salt
1/4 lb fresh snow peas
cilantro for garnish |
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Method :
Soak shiitake mushrooms in half a cup
of warm water for 30 minutes, or place shiitake and a quarter cup of
water in a microwave-safe bowl, cover with wrap, and microwave for 3
minutes. Drain reserving liquid and wash shiitakes thoroughly. Set
aside. Heat oil in a wok, and stir-fry shallots, ginger, and
turmeric over medium-high heat for 2 or 3 minutes. Add jalapeno,
bell pepper, shiitake, button mushrooms, fish sauce and salt.
Stir-fry for 2 minutes to mix thoroughly. Lower heat, cover wok, and
simmer for 2 minutes more. Uncover wok, add snow peas, and stir-fry
over medium-high heat for barely 30 seconds. The snow peas should
stay very crisp as a foil to the soft mushrooms.
Serves 4
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