Asian Snap Peas | FoodsOfOurLives.com
How’s it going?
Hot and shweaty over here, ya know.
Since we live in Florida now and are super into sourcing our food from places other than the grocery store (eat local right?!) my husband is getting certified to dive.
Why? You might ask.
Because our new neighbor, Bob, is going to take him lobstering.
And yes you need to be certified to dive for this.
Apparently what you do is dive way down to where the lobsters are with a net and pokey stick thing and you poke the lobsters (who are hiding) and get them to come out. Then you wrestle with them until they are worn out and then bag ’em. Then move on to the next.
We have been told these guys are enormous. Hard to express the arm length measurement we were given…but about like my entire arm I think would be about right (including my hand might still be smaller than originally indicated).
How exciting is that?!
SO. I say all this to preface this recipe because on dive class nights I need something quick and easy because dinner has to be on the table by 5.
The other night I made my 15 minute Korean Beef Bowl because it is SO easy and fast but I wanted a veggie to go with it and this was in one of my favorite cook books, Nordstrom’s Entertaining at Home:
Love this book.
Of course I changed a couple minute details about it and tried to make it a tad simpler for us moms in a hurry. It turned out delicious and the whole family loved it.
Yup, even the kiddos.
Of course they are sort of obsessed with snap peas anyway so it was an easy sell. Mushrooms got picked out by 2 kids but my hubby and I were totally fine with this because that means we got to eat them.
Always a bonus.
- 1 teaspoon kosher salt
- 1 pound sugar snaps peas
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- ½ finely minced shallot or onion
- ½ pound mushrooms, quartered
- 2 tablespoons soy sauce or liquid aminos
- freshly ground black pepper
- 1 tablespoon unsalted butter
- Prepare a large bowl of ice water and set aside.
- Bring a large pot of salted water to a boil.
- Once boiling add the peas and cook for 1-2minutes, (until they are a nice bright green) then use a slotted spoon to remove and plunge them into the ice water.
- Once they are cooled, drain them and place them on a towel to dry.
- Next take a medium saute pan and heat the sesame and olive oil over medium heat.
- Add the shallot and cook until just softening.
- Add the mushrooms and cook until they are starting to sizzle a bit and then add the peas.
- Raise the heat to medium high and cook until they are just starting to crisp a little on the edges then add the soy sauce and simmer until most of the sauce has evaporated.
- Remove heat and toss with butter and season with pepper.
- Serve hot!
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