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Sautéed Bamboo Shoots and Snow Peas with Sherry and Dill
- Serves
3 to 4
Published 2001
Western flavors (dill, Madeira, and butter) turn vegetables with an Eastern accent into a vivid international garnish that brightens simply prepared seafood of any origin. Lightly cooked scallops, shrimp, or fish fillets become a complete and colorful meal when tossed or topped with this slightly sweet, double-crisp duo.
Ingredients
6 ounces - About
6 ounces ½
Method
- Break stem end from each snow pea and slowly zip off the thicker “backbone” (the side to which peas attach) as needed (some types do not require stringing). Test the other side of a few pods in case the batch needs double duty. Cut pods into ¾-inch sections. Cut bamboo into ¼-inch diamonds or dice. Toss both with sugar and salt.
- Heat oil in wide pan over modera
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