Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Snap peas - ends snapped off, And strings removed

  2. 2 tablespoons 30ml Rice wine

  3. 1/2 teaspoon 2 1/2ml Salt - or to taste

  4. 1/2 lb 227g / 8oz Shiitake mushrooms - trimmed, rinsed

  5. 1/2 lb 227g / 8oz Oyster mushrooms - trimmed, rinsed

  6. 1/2 lb 227g / 8oz Clamshell mushrooms - trimmed, rinsed Seasonings

  7. 1 tablespoon 15ml Minced garlic

  8. 1 tablespoon 15ml Minced fresh ginger Oyster Sauce

  9. 3 1/2 tablespoons 52ml Good quality oyster sauce

  10. 1 1/2 tablespoons 22ml Rice wine

  11. 1 1/4 teaspoons 6 1/3ml Sugar

  12. 1/2 teaspoon 2 1/2ml Toasted sesame oil

  13. 1/2 cup 118ml Chicken broth

  14. 1 teaspoon 5ml Cornstarch

  15. 1 1/2 teaspoons 7 1/2ml Canola oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Use a sharp knife to cut the mushrooms on a diagonal into quarters. Prepare the seasonings and set by the stove. Heat a heavy skillet until it's very hot, then add 1 teaspoon of the oil and continue heating. Add the snap peas, the garlic, the wine, and the salt. Toss lightly over high heat for a short while, or until the peas are just tender. Remove from the pan and arrange around the outside of a warmed serving plate. Reheat the pan and the rest of the oil until it's very hot. Add the seasonings and stir-fry for about 15 seconds. They will become fragrant. Add the mushrooms and toss lightly using a spatula or large spoon. Add the sauce and toss lightly to thicken, stirring constantly to prevent the sauce from becoming lumpy. Arrange the mushrooms on the inside of the warmed platter, inside the ring of snap peas. Serve immediately. This recipe yields ?? servings.


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