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stir-frying Asian, Fusion
Water Chestnuts, Sugar Snap Peas, and Shiitakes Default

Comments: 0
 

Recipe

Crunchy, salty, and sweet, this quick stir-fry takes advantage of fresh vegetables by treating them simply. A hint of ginger and a splash of soy sauce are all you need.

Yield: Makes 4 servings

Ingredients

  • 3 tablespoons grape seed, corn, or other neutral oil
  • 6 fresh small shiitake mushrooms, trimmed
  • 4 wood ear mushrooms, soaked in water for ½ hour, then drained and chopped.
  • 1 tablespoon peeled and minced fresh ginger
  • ½ cup peeled and sliced fresh water chestnuts
  • 1 cup sugar snap peas, strings removed and ends trimmed
  • 2 tablespoons soy sauce
  • Salt

Directions

1. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the mushrooms, ginger, and 1 tablespoon water and stir-fry until browned and softened, about 2 minutes. Then add another tablespoon oil, the water chestnuts, and1 tablespoon water and stir-fry for another minute. Add the remaining tablespoon oil, the sugar snap peas, and 1 tablespoon water and stir-fry for another 2 minutes.

2. Season with the soy sauce and salt to taste and serve.


© 2007 Jean-Georges Vongerichten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

172kcal (9%)
800mg (33%)
16g
2g
11g (16%)
0g
1g (5%)
2g
7g
0mg (0%)
3g
4g
39mg
351mg
29mcg RAE (1%)
37mg (62%)
28mg (3%)
2mg (10%)
 

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