Water Chestnuts, Sugar Snap Peas, and Shiitakes

Name: Water Chestnuts, Sugar Snap Peas, and Shiitakes
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: Salt; 2 tablespoons soy sauce; 3 tablespoons grape seed, corn, or other neutral oil; ½ cup peeled and sliced fresh water chestnuts; 4 wood ear mushrooms, soaked in water for ½ hour, then drained and chopped; 6 fresh small shiitake mushrooms, trimmed; 1 tablespoon peeled and minced fresh ginger; 1 cup sugar snap peas, strings removed and ends trimmed

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

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

Asia
Main course
Vegan

Method

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, and 1 tablespoon water and stir-fry