Snow Peas

stir fried snow peas and shitake mushrooms

With a fresh, vegetal profile and a bit of crunch, snow peas are undoubtedly a star in many a salad. But are they even better in stir fries? I’m leaning to yes on that one. Briskly cooked over high heat, snow peas retain both their brightness and crunch, and that quick cook is even able to coax out their inherent sweetness.

You could simply fry them with a bit of garlic and oil, but adding more veg like mushrooms, and simple sauce elevate it into a proper side. Serve alongside white rice and a fried egg, and you’re all set.

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Yields: 3 - 4 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 20 mins
2 tbsp.

vegetable oil

3 oz.

mushrooms, such as shiitake or button


inch piece ginger, peeled and thinly sliced


cloves garlic, thinly sliced

8 oz.

snow peas, trimmed

1 tbsp.

soy sauce

1 tbsp.

mirin, shaoxing wine, or dry white wine

Kosher salt

  1. In a wok or large skillet, heat oil over high heat until it shimmers. Add mushrooms and cook until lightly browned and tender, 2 to 3 minutes.
  2. Add ginger and cook until fragrant, about 1 minute. Add garlic and cook for an additional 1 minute. Add snow peas and cook, tossing frequently, until slightly pliable, 3 to 4 minutes.
  3. In a small bowl or ramekin, combine soy sauce and mirin. Pour in the soy-mirin mixture and toss to coat. Cook until the mixture begins to cling to the vegetables, about 1 minute. Season to taste with salt and serve.

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