Pea Greens with King Mushrooms

Temps des Fêtes 2011
food and drink

BY: Lucy Waverman

Here’s a sensational vegetable dish for accompanying this meal or a non-Asian main course, too. The secret to deep frying the mushrooms comes from New Sky restaurant on Spadina Avenue in Toronto. I could not understand how they got the texture of the mushrooms, so they showed me! If snow pea greens are not available, use baby bok choy.

Vegetable oil for frying
3 to 4 king mushrooms, thinly sliced
Salt to taste

½ cup (125 mL) chicken stock
1 tsp (5 mL) oyster sauce
1 tbsp (15 mL) soy sauce
2 tbsp (30 mL) rice vinegar
½ tsp (2 mL) sugar

1 tsp (5 mL) chopped ginger
2 tsp (10 mL) chopped garlic
10 cups (2.5 L) packed snow pea greens

1 tsp (5 mL) cornstarch mixed with
1 tbsp (15 mL) water
1 cup (250 mL) garlic chives cut into 3-inch (8-cm) pieces

1 Heat 2 inches (5 cm) of oil in wok or skillet over high heat. Working in batches, add mushrooms and fry for 1 to 2 minutes or until lightly golden. Drain on paper towels and season with salt. Reserve. Carefully drain oil from wok leaving 2 tbsp (30 mL).

2 Combine chicken stock, oyster sauce, soy sauce, rice vinegar and sugar in a bowl. Reserve.

3 Reheat oil in wok on high heat. Add ginger and garlic and stir-fry for 10 seconds. Add snow pea greens and stir-fry for 1 minute or until wilted.

4 Add mushrooms and final seasoning sauce. Bring to a boil. Add cornstarch mixture and garlic chives and return to a boil, stirring until sauce is thickened.

Serves 4 as a side dish with main course, 6 as part of a Chinese meal

What to Serve