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

Name: Stir-Fried Water Chestnuts, Sugar Snap Peas, and Shiitakes
Yield: Serves 6
Ingredients: 1 tsp. Asian sesame oil; 1 lb/455 g sugar snap peas, stem end trimmed and strings removed; 12 oz/340 g fresh shiitake mushrooms, stems removed and cut in half if large; 2 tbsp. canola or other neutral oil; 1 tsp. kosher or fine sea salt; 12 oz/340 g fresh water chestnuts, ends trimmed, peeled, and thinly sliced; 2 tsp. peeled and finely minced fresh ginger; 3 tbsp. Chinese rice wine or pale dry sherry

Preparation info

Serves
6

Difficulty
Easy

Appears in

Roots

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.

Ingredients

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

Side dish
Vegan

Method

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