Stir-Fried Sugar Snap Peas With Shiitake Mushrooms | Oregonian Recipes
Young sugar snaps are perfect for stir-frying because the quick cooking accentuates their natural sweetness and crisp delicacy. They are best in the late spr...
Ingredients
- 1/4 cup plus 1 tablespoon chicken broth (divided)
- 1 tablespoon shao hsing rice wine or dry sherry
- 2 teaspoons soy sauce
- 3 tablespoons peanut or vegetable oil (divided)
- 1 tablespoon minced fresh ginger
- 8 medium fresh shiitake mushrooms, stems removed and caps quartered (about 4 ounces)
- 8 ounces sugar snap peas, strings removed (about 2 1/2 cups)
- 1/2 teaspoon salt
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