Ingredients (use vegan versions):
- 1/2 lb snow pea greens
- 2 red chilies
- some vegan rice wine (sake, shaohsing, whatever)
- 1/2 cup chopped shallots
- 12 fresh shiitake mushrooms
- 2 Tablespoons soy sauce
- 2 teaspoons rice vinegar
- 4 chopped scallions
- 8-12 ounces japanese noodles (soba, udon, whatever -- I used soba)
Directions:
Lightly steam pea greens -- crisp, but cooked.
Chop chilies, shallots and scallons. Slice shiitake thinly.
Heat large non-stick skillet. Roast chilies for a minute, then add
about 1/4 cup vegan rice wine. Add shallots and cook till they just start
to darken (about 4 minutes). Add more vegan wine if it starts to stick.
(put water on to boil for noodles)
With vegan wine cooked off, add shiitake. They should give up their own
water. Cook another 3-5 minutes till mushrooms are fully cooked and
pan is drying out. Add soy sauce, vinegar, and scallions. Cook for a
minute and then turn off burner and set aside.
Water for noodles should be boiling, add noodles and cook till done,
about 5 minutes usually.
Toss noodles, pea greens and mushrooms. Eat.
pasta
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