Stir-Fried Water Chestnuts, Sugar Snap Peas, and Shiitakes

Preparation info
  • Serves


    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

What sets this quick-to-make vegetable stir-fry apart is the addition of fresh water chestnuts. For color and additional crunch, I’ve added sugar snap peas, though you could choose whatever is in season, such as asparagus, green beans, baby zucchini, or even pattypan squash.


  • 2 tbsp. canola or other neutral oil
  • 12 oz/340 g


In a wok or a large, deep frying pan, heat 1 tbsp. of the canola oil over high heat and swirl to coat the pan bottom and sides. Add the mushrooms and stir-fry for 1 minute. Add 1 tbsp. of the wine and st