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Water Chestnuts, Sugar Snap Peas, and Shiitakes

Updated February 23, 2016
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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.

Makes4 servings

Cooking Methodstir-frying

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFormal Dinner Party

Recipe Courseside dish

Dietary Considerationside dish

Equipmentwok

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturecrunchy, salty, sweet, umami

Type of Dishvegetable

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

Instructions

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.

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

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