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Information

Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Moderate
Yield: Makes 4 servings
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Notes

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.

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.

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Nutritional Information

Nutrients per serving

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

172 kcal
3 % daily value
62 % daily value
1 % daily value
351 mg
39 mg
4 g
3 g
2 g
16 g
0 mg
800 mg
1 g
11 g
10 % daily value