Mixed mushroom and pea shoot salad
Indulge in the earthy flavors of mixed mushrooms paired with fresh pea shoots in this delightful salad bursting with umami goodness.
Ingredients:
- 450g fresh snow pea shoots (about 14 packed cups) or spinach
- ½ teaspoon 1/2 teaspoon kosher salt
- ¼ teaspoon granulated sugar
- ⅛ teaspoon ground white pepper
- 2 tablespoons peanut oil or vegetable oil
- 4 medium garlic cloves, smashed
- 1 teaspoon thinly sliced unseeded red jalapeño
Instructions:
- Rinse pea shoots thoroughly in multiple changes of cold water and dry them completely either by hand or by using a salad spinner. Combine salt, sugar, and white pepper in a small bowl and set it aside.
- On high heat, warm a 14-inch flat-bottomed wok or 12-inch skillet until a drop of water disappears within 1 to 2 seconds. Swirl oil in the pan. Add garlic and jalapeño; stir and toss quickly using a metal spatula until fragrant, about 10 seconds. Introduce pea shoots to the pan; stir constantly until they start to wilt, around 30 seconds. Sprinkle the salt mixture over the greens; continue stirring until the pea shoots are just wilted, with bright green color and slightly crisp stems, for about 2 to 3 minutes.
Summary:
- Calories: 1693 kcal
- Fat: 134 g
- Protein: 71 g
- Carbs: 47 g
- Potassium: 2076 mg
- Magnesium: 290 mg