This dish is deceptively simple. Three vegetables in a stir fry..yes, so far, so simple. Okay, so you get three of your five-a-day and...? Well, think about the combination. Sweetcorn for sweet flavours, sugarsnaps for a crunchy texture, shiitake for a lovely fleshy texture and that woody, nutty flavour. And then there are some simple extra tastes - butter for a little richness, salt and pepper seasoning and a little parsley. Yes, it's simple and it's quick to prepare but taste-wise this dish ends up as much more than the sum of its parts. You can eat it as the Japanese do as a vegetable side dish or as a main course when you want to eat some warming, satisfying, healthy vegetable goodness. The ingredients below are for two side servings, so if you want to make this as a main with rice, just double up on the amounts. I don't think I need say anything more except, try it out and see for yourself.
You can find the Youtube tutorial by clicking Stir Fried Sweetcorn, Sugarsnaps and Shiitake or by scrolling to the bottom of the page. The written recipe is just below.
Happy frying! Kurumi XXXX.
ingredients:
(makes 2 servings as a side dish)
100g / 4oz fresh shiitake mushrooms*
20g /1 oz unsalted butter
120g / 6 oz frozen sweetcorn*
150g / 7.5 oz sugarsnaps or mangetouts
1/2 tsp + a little salt
a little black pepper
some chopped parsley for garnishing (optional)
* at a pinch, you can use button mushrooms if you can’t find
shiitake
*tinned sweetcorn works as well
how to:
remove the stalk ends from the shiitake. cut each shiitake into 3-4 slices depending on the size
melt the butter in a frying pan or wok. add the sweetcorn and stir fry for 30 seconds.
add the sugarsnaps and stir fry another 30 seconds
add the shiitake and stir for 2 minutes
next. add the salt and pepper to taste and stir for another 2 minutes or so by which tim the dish will be ready
take a taste and more seasoning if you wish
serve either as a main or side dish
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