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Stir Fried Wild Mushrooms With Snap Peas


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  • 1 pound snap peas ends snapped off, and strings removed
  • 1 tablespoon minced garlic
  • 2 tablespoons rice wine
  • 1/2 teaspoon salt or to taste
  • 1/2 pound shiitake mushrooms trimmed, rinsed
  • 1/2 pound oyster mushrooms trimmed, rinsed
  • 1/2 pound clamshell mushrooms trimmed, rinsed
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 3 1/2 tablespoons good quality oyster sauce
  • 1 1/2 tablespoons rice wine
  • 1 1/4 teaspoons sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/2 cup chicken broth
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons canola oil


Servings 1


Step 1

Use a sharp knife to cut the mushrooms on a diagonal into quarters. Prepare the seasonings and set by the stove.

Heat a heavy skillet until it's very hot, then add 1 teaspoon of the oil and continue heating. Add the snap peas, the garlic, the wine, and the salt. Toss lightly over high heat for a short while, or until the peas are just tender. Remove from the pan and arrange around the outside of a warmed serving plate.

Reheat the pan and the rest of the oil until it's very hot. Add the seasonings and stir-fry for about 15 seconds. They will become fragrant. Add the mushrooms and toss lightly using a spatula or large spoon. Add the sauce and toss lightly to thicken, stirring constantly to prevent the sauce from becoming lumpy. Arrange the mushrooms on the inside of the warmed platter, inside the ring of snap peas.

Serve immediately.

This recipe yields ?? servings.

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