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Stir Fried Snap Peas & Exotic Mushrooms

Stir Fried Snap Peas & Exotic Mushrooms
The bright green and crisp, fresh flavor of the sugar snap pea will liven up any meal. This simple style is complementary to just about any main course, in fact it's so delicious it can be eaten as a meal.
Ingredients:

1 pound snap peas, the ends snapped off and strings removed
1 tablespoon minced garlic
2 tablespoons rice wine
1/2 teaspoon sea salt, or to taste
1/2 pound fresh Shiitake mushrooms, trimmed and rinsed
1/2 pound Trumpet Royale mushrooms, trimmed and rinsed
1/2 pound White Clamshell mushrooms, trimmed and rinsed
1 1/2 teaspoons Grapeseed Oil

Seasonings:
1 tablespoon minced garlic
1 tablespoon minced fresh ginger

Sauce:
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken stock
1 teaspoon cornstarch



Directions:


Cut the mushrooms into bite-sized pieces.

 

Prepare the seasonings and set aside.


Heat a heavy skillet or wok until very hot, then add 1 teaspoon of the oil.

 

Add the snap peas, the garlic, rice wine, and salt. Toss lightly over high heat for a minute or two, until the peas are just tender.

 

Remove from the pan and arrange around the outside of a warm serving plate.


Reheat the pan and the rest of the oil until very hot. Add the seasonings and stir-fry for about 15 seconds or until fragrant.


Add the mushrooms and stir fry briskly for 2 - 3 minutes.

 

Add the sauce mixture, stirring constantly until the sauce is smooth and thickened.


Arrange the mushrooms on the inside of the warmed platter, inside the ring of snap peas.


Serve immediately



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