Stir-Fried Sugar Snap Peas with Shiitake Mushrooms - Grace Young

GRACE YOUNG has been called the Stir-Fry Guru, Wok Advisor, and Stir-Fry Master by the New York Times, the Wok Queen by the Washington Post, and the Wok Evangelist by Chow.com. Her cookbook Stir-Frying to the Sky’s Edge won the James Beard Foundation’s Best International Cookbook Award.

Preparation

Stir-Fried Sugar Snap Peas with Shiitake Mushrooms

Young sugar snaps are perfect for stir-frying because the quick cooking accentuates their natural sweetness and
crisp delicacy. They are best in the late spring when they first come into season and the pods are about 3 inches in
length. Later into the summer they become tough and more fibrous. You can substitute sliced button or cremini
mushrooms for the shiitakes.

INGREDIENTS:

1⁄4 cup plus 1 tablespoon chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
3 tablespoons peanut or vegetable oil
1 tablespoon minced ginger
8 medium fresh shiitake mushrooms, stems
removed and caps quartered (about 4 ounces)
8 ounces sugar snap peas, strings removed
(about 21⁄2 cups)
1⁄2 teaspoon salt

 

DIRECTIONS:

1. In a small bowl combine 1⁄4 cup of the broth, rice wine, and soy sauce.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 tablespoons of the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add the mushrooms and stir-fry 30 seconds or until they have absorbed all the oil. Swirl the broth mixture into the wok, cover, and cook 30 seconds to 1 minute or until about only 1 tablespoon of broth remains. Swirl in the remaining 1 tablespoon oil, add the sugar snaps, sprinkle on the salt, and stir-fry 2 minutes or until the sugar snaps are bright green. Swirl the remaining 1 tablespoon broth into the wok and stir-fry 30 seconds to 1 minute or until the sugar snaps are just crisp-tender.

Serves 4 as a vegetable side dish.

From STIR-FRYING TO THE SKY’S EDGE by Grace Young. Copyright © 2010 by Grace Young. Reprinted by permission of Simon & Schuster, Inc, NY.