1 tablespoon olive oil

1/2 pound shiitake mushrooms, stemmed, cut in 1/2″ slices’

1/2 pound sugar snap peas, stringed & trimmed

1 tablespoon olive oil

2 garlic cloves, thinly sliced

1 crushed dried hot pepper

2 tablespoons soy sauce

1 tablespoon vinegar

1/2 teaspoon sugar

1 tsp cornstarch

1 teaspoon sesame oil, optional


Heat the oil in a wok. Saute the mushrooms for a few minutes until they start to give up their liquid. Sprinkle with salt and pepper, to taste. Set aside.

Heat a large pot of water to boiling. Add the sugar snap peas, bring to a boil and cook until the beans

turn bright green, about 2 minutes. Drain, rinse in cold water and drain again.

Heat the oil in a wok and add the garlic and dried pepper. Stir-fiy a minute and add the sugar snap peas. Cook a couple of minutes. Add the reserved mushrooms and stir to combine.

Combine the soy sauce, vinegar, sugar, and cornstarch. Pour over the mushroom and sugar snap pea mixture and cook until the vegetables are coated and the sauce thickens.

Remove from the heat and stir in the sesame oil. Serve hot or cold.

Serves 6



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