Shiitake Mushrooms and Sugar-Snap Peas
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.
- Total Time:
- Servings: 4
Photography: Minh Ngo
Source: Body+Soul, April/May 2006
- 2 teaspoons canola or grapeseed oil
- 1 teaspoon toasted sesame oil
- 1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
- 2 teaspoons light-brown sugar
- 1/4 cup sake, dry sherry, or white wine
- 2 tablespoons shoyu or other natural soy sauce
- 1 pound sugar-snap peas or snow peas, strings removed
In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.