Please consult the OU's guidelines for checking fruits and vegetables.

Mushrooms with Mock Crab and Snow Peas
Mushrooms with Mock Crab and Snow Peas Eileen Goltz | Pareve
35 minutes 15 minutes
20 minutes
8 servings

Ingredients
  • 1 lb. snow peas
  • 1 lb. mushrooms, sliced
  • 1 Tablespoon minced garlic
  • 1 lb. mock crab meat
  • 1½ cup pareve chicken broth
  • 2 Tablespoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon minced fresh ginger
  • 5 green onions, sliced thin

Instructions
  1. Steam snow pea for 5 minutes. Place them in the bottom of serving dish and keep warm.
  2. In a large frying pan, heat oil until very hot but not smoking. Add garlic and sauté until golden. Remove. Add mock crabmeat and toss, cooking for 1 minute. Stir in mushrooms and cook for 1 minute more. Add stock and pepper and bring to a boil. Add cornstarch mixture and cook, stirring until sauce thickens.
  3. Pour over snow pea pods, sprinkle with ginger, and toss to mix.
  4. Sprinkle with shallots and serve hot with cooked rice.

Kashrut Instructions

MUSHROOMS:

  • Shiitake and Button mushrooms may be used after a thorough washing.
  • Oyster mushrooms should be broken apart in several places. Pay careful attention to the base where small red worms can be found. Thoroughly examine all the inner sections. If insects are found, the mushroom must be discarded.
  • Portobello mushrooms should be checked in the following manner:
    1. Remove stem from mushroom cap.
    2. Examine the detached stem for any sign of worms.
    3. Taking hold of the mushroom cap, scoop out the entire brown fan-like under-part of mushroom.
    4. Wash thoroughly.

SCALLIONS:

INFESTATION: Green onions, also referred to as scallions, have a white base that develops into a bulb. Its long, straight green shoots branch forth from the bulb. Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found on the outside or inside of the long green shoots.

INSPECTION:

  1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
  2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
  3. If insects are found in a scallion, scallion must be discarded.