Stir-Fried Sugar Snaps with Shiitake Mushrooms
*You can substitute the shiitake mushrooms with sliced button or cremini mushrooms.*
¼ cup plus 1 tablespoon chicken broth
1 tablespoon Shao Hsing rice wine or dry sherry
2 teaspoons soy sauce
3 tablespoon peanut or vegetable oil
1 tablespoon minced ginger
8 medium fresh shiitake, stems removed and caps quartered (4 ounces)
8 ounces sugar snap peas, strings removed (2 ½ cups)
½ teaspoon salt
1. In a small bowl combine ¼ 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 and 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 1 minute 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.