Sugar Snap Peas and Shitake Mushrooms
SUGAR SNAP PEAS AND SHITAKE MUSHROOMS
Serves 12
¼ c vegetable oil
1 ½ T garam masala, curry powder or curry paste
½ T garlic, minced
1 ½ T fresh ginger, minced
¾ t dried red pepper flakes
1 ½ lb shiitake mushrooms, stemmed, in !/4” slices
1 ½ lb sugar snap peas, strings removed
1 red bell pepper, small dice
1 ½ c unsweetened coconut milk
1 ½ T soy sauce
¼ c cilantro, chopped
1/8 c black sesame seeds
Heat oil in large skillet over high heat. Add curry, garlic, ginger and pepper flakes and cook until mixture begins to bubble, 15 seconds. Stir in mushrooms and snap peas and sauté until peas turn bright green, about 3 minutes. Add coconut milk, soy, cilantro and sesame. Cook over medium heat until liquid is reduced and begins to thicken. Serve with DeLoach Vineyards Chardonnay.