Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce
Yield: 4 appetizer or 2 main course servings
teaspoons wasabi powder (horseradish powder)*
Tablespoons low sodium soy sauce
1/2 teaspoons hon-dashi (Japanese bonito-type soup stock
Tablespoons (1 stick of butter)
teaspoons minced garlic
teaspoons coarsely cracked pepper
ounces oyster mushrooms, sliced
sugar snap peas, stringed
uncooked medium shrimp, peeled deveined
garlic cloves, thinly sliced
Combine first 4 ingredients in small bowl; whisk to blend.
Set mixture aside. Bring sake to boil in heavy large skillet
over medium heat. Ignite with match and boil until reduced
to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced
garlic and pepper to sake and stir until buttermelts. Add
wasabi mixture to skillet and boil until reduced to 3/4
cup, about 3 minutes. Set sauce aside.
remaining 2 tablespoons butter in heavy large skillet over
high heat. Add mushrooms and sugar snap peasand saute 1
minute. Add shrimp and sliced garlic and saute 2 minutes.
Add sauce and simmer until shrimp are cooked through and
sauce is slightly thickened, about 1 minute longer. Transfer
to plates and serve.
at Japanese markets, specialty foods stores and in the Asian
Foods section of some supermarkets.