Prep 30 mins
Cook 0 mins
This dish was featured in the Vegetarian Times magazine and looks pretty impressive with the attractive mix of vegetables. I usually add a little pepper with extra vinegar and soy sauce to give it a kick, but I decided to post it as it was originally published. As is, it has a very delicate flavor that does not overpower the vegetables that are showcased in the dish. If you don't have a good source for Asian foods near you, try substituting corn starch for the Japanese arrowroot, and rice wine vinegar for the umeboshi. It's really important that snow peas be very fresh, so this is a great recipe if you happen to have a good source of fresh produce near you (or if you grow your own).
- 2 tablespoons dark sesame oil
- 4 cups fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 cup carrot, thinly sliced on a diagonal
- 1⁄4 cup minced shallot
- 1⁄2 cup sake
- 1 tablespoon Japanese soy sauce
- 2 cups asparagus spears, trimmed and cut into 2-inch pieces
- 1 1⁄2 cups snow peas, strings removed
- 2 tablespoons japanese arrowroot, dissolved in
- 1⁄4 cup vinegar (kuzu)
- 2 teaspoons umeboshi vinegar
- Heat oil in a medium saucepan over medium heat. Add shiitakes, carrots and shallots; cook, stirring frequently, 8 to 10 minutes, or until mushrooms have released their juices. Add sake and soy sauce. Increase heat and simmer rapidly, about 3 minutes, or until liquid is syrupy.
- Stir in 2 1/2 cups water, and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, or until liquid thickens. Add asparagus, simmer 3 to 5 minutes, or until tender. Stir in snow peas and arrowroot and cook, stirring constantly, 1 to 2 minutes, or until sauce has returned to a simmer and thickened.
- Remove pan from heat and stir in vinegar. Ladle into shallow bowls with rice.