Peas and Mushrooms with Black Vinegar Sauce

Peas and Mushrooms with Black Vinegar SauceIt is always a fantastic thing when summer is finally here and we can rely on regular vegetables from the garden.  This year we tried something a bit different.  We typically plant bush-type Oregon Sugar Pod peas and I have to say they are a very nice pea.  They produce reliably over a moderately long window of time have a nice, mild flavor.  This year, in addition to the Oregon Sugar Pods, I planted four hills of Sugar Snap Pole peas.  I had never grown pole peas before and thought that they would be a nice supplement to the up-slope corner of the garden.  So they were…

Not only was the yield from these plants amazing, the pods were shockingly sweet and never really seemed to get tough, regardless of age on the plant.  Sure we had a couple that we starting to turn yellow that got a bit tougher, but even these were reasonably tender and sweet.  Because of the high and ongoing yield from these plants, we have been able to fill the spot typically enjoyed by green beans a bit early in the year.  This is one simple side that we cooked up; one of many to come this summer, I think.Here the peas are sauteed together with garlic and mushrooms, dusted with a little chili flake, and then sauced with about as simple of a sauce as you can imagine.  It is just equal parts Hoisin sauce and Black Vinegar.  Very simple and very quick.  Black vinegar can be thought of as a malty, slightly spicy, and less intense version of balsamic vinegar.  It can be found at most Asian groceries and is a really great addition to your pantry.

If you like sweet and sour-type sauces and vegetables that have been lightly sauteed with garlic, I think you will really like this one.  I think it will remain a regular at our table while the peas hold out… which could be quite a bit longer.


Peas and Mushrooms with Black Vinegar Sauce
Recipe type: Side
Serves: 2 to 3
  • 2 to three cups pea pods, cut in half
  • 4 to 5 cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • ¼ to ½ tsp. chili flake, such as Korean
  • 2 Tbs. canola oil
  • 2 Tbs. Hoisin sauce
  • 2 Tbs black vinegar
  1. Make sauce in advance of cooking by combining hoisin sauce and black vinegar in a cup or small bowl. Set aside.
  2. Heat oil in wok over high heat, add the garlic and briefly stir fry to brown. Add mushrooms stir fry until mushrooms have softened and browned lightly.
  3. Dust mushrooms with chili flake, add peas and stir fry until peas as just tender; less than 2 minutes. Add sauce, stir to coat. Remove from heat and serve.


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