Western-Style Braised Peas
Vibrant in color, fresh and flavorful, with a smooth, non-greasy texture.
Ingredients
fresh peas (blanched, shocked in ice water, and drained)
250 g
cooked winter bamboo shoots (cut into small fingernail-shaped pieces)
50 g
rehydrated dried shiitake mushrooms (washed, stems removed, cut into small fingernail-shaped pieces)
25 g
cooked carrot (cut into small fingernail-shaped pieces)
15 g
refined peanut oil
100 g
sesame oil
15 g
fine salt
10 g
Shaoxing cooking wine
15 g
MSG
3 g
minced ginger
5 g
fresh stock
300 g
cornstarch slurry
20 g
Instructions
1
Step 1
Rinse the rehydrated shiitake mushrooms and remove the stems. Cut the cooked winter bamboo shoots and cooked carrot into small fingernail-shaped pieces. Bring a pot of water to a rolling boil, add the peas, and blanch until just cooked through. Lift them out, immediately shock in ice water to set the color, drain thoroughly, and set aside.
2
Step 2
Heat the peanut oil in a wok over medium heat until it is about half-hot. Add the shiitake mushrooms, winter bamboo shoots, and carrot pieces and stir-fry briefly to coat them in the oil. Pour in the stock, add the peas and all the seasonings, and bring to a boil. Thicken with the cornstarch slurry, drizzle in the sesame oil, transfer to a serving bowl, and serve immediately.
