Sautéed Pea Vines & Morel Mushrooms

Tuesday, 13 May 2008

Years ago, I discovered this vegetable in Vancouver’s Chinatown. The addition of a few edible pea vines to any dish of peas provides an extra green kick. Fresh morel mushrooms are only available in the spring; dried morels may be substituted for fresh, but they should be soaked before cooking in water or broth. The liquid in which the dried morels were soaked should be used in the sauce. (Serves 6) 1 pound tender young pea vines, or tender spring greens 1/2 pound small fresh morels 1/2 cup chicken broth 2 tablespoons Chinese oyster sauce 1 teaspoon cornstarch 2 tablespoons olive oil kosher salt and freshly ground black pepper 1.) Rinse the pea vines and shake off as much excess water as you can. Heat a large sauté pan or a wok and bring all your other ingredients to a spot near the stove. Stir the chicken broth, oyster sauce, and cornstarch together so you’ll have the liquid ready to add when the time comes. 2.) Put the oil in the pan and sprinkle on generous pinches of salt and pepper. Toss in the morels and sauté until the mushrooms are heated through, about 2 minutes. Add the pea vines and with a pair of tongs move the greens quickly around the pan just long enough to distribute the oil evenly over the surface of the vegetable, about 1 minute. 3.) Add the chicken broth mixture all at once to the hot pan. Toss one minute, or until the liquid is reduced to a shiny glaze, and serve.

 

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