Don’t you just love farmer’s markets? I love strolling around the tables piled high with produce. I love seeing the faces of the people who grew the food. I love how fresh and good everything tastes. I love the idea of going with no shopping list and just picking out whatever looks yummy.
Last week I came home with my arms full of snap peas. I love the sweetness and crunch of these babies, and so I decided to do a saute to balance them with more earthy ingredients. Mushroom came to mind, and I had some white miso paste in my fridge that was just screaming out “Pick me! Pick me!” like a kid suited up and ready to run out on the field. Just so you know, this miso vinaigrette is so yummy you will want to drink it with a straw. The earthiness of the miso is perfect with rich sweet maple syrup. And this coats the peas with a shiny coat of deliciousness.
This quick saute is ready in just minutes and looks great on the plate next to your most recent BBQ’ed entree.
Happy Farmer’s Market season, everyone!
- 1 tablespoon coconut oil
- ¼ teaspoon chili flakes
- 8 ounces sugar snap peas, ends and string removed
- 8 ounces mushrooms, in ¼ inch slices
- 3 cloves garlic, minced
- Sesame seeds for garnish
- Miso Vinaigrette:
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon pure maple syrup
- 1 tablespoon white miso paste
- 2 teaspoons sesame oil
- Heat a large skillet to medium high heat. Add oil, chili flakes and peas and sauce for about 3 minutes. Add mushrooms and sauce another 3 minutes.Add in garlic and cook another minute.
- Whisk together the Miso Vinaigrette and stir into skillet. Cook for a few minutes until most of liquid has evaporated and sauce clings to vegetables.
- Serve sprinkled with sesame seeds.