Ingredients Edit

Directions Edit

  1. Lightly steam pea greens -- crisp, but cooked.
  2. Chop chilies, shallots and scallions.
  3. Slice shiitake thinly.
  4. Heat large non-stick skillet.
  5. Roast chilies for a minute, then add about ¼ cup rice wine.
  6. Add shallots and cook till they just start to darken (about 4 minutes).
  7. Add more wine if it starts to stick.
  8. (put water on to boil for noodles) with wine cooked off, add shiitake.
  9. They should give up their own water.
  10. Cook another 3-5 minutes till mushrooms are fully cooked and pan is drying out.
  11. Add soy sauce, vinegar, and scallions.
  12. Cook for a minute and then turn off burner and set aside.
  13. Water for noodles should be boiling, add noodles and cook till done, about 5 minutes usually.
  14. Toss noodles, pea greens and mushrooms.
  15. Eat.

Notes Edit

Ya know, slivered shiitake reminds me of tripe when it cooks. I bet if you substituted shiitake for the tripe in a good recipe it would make a tasty dish.

Community content is available under CC-BY-SA unless otherwise noted.