STIR FRIED SNOW PEAS WITH FRESH SHIITAKE MUSHROOMS (for four)

2 tablespoons chicken broth

1 tablespoon Shaoxing rice wine or medium dry Sherry

1 teaspoon salt

1 teaspoon sugar

5 tablespoons peanut oil

¼ pound thinly sliced shiitake mushrooms

4 cups snow peas (trimmed and strings removed)

1. Mix chicken broth, Shaoxing wine or medium-dry Sherry, salt and sugar in a small bowl and set aside.

2. Heat peanut oil in a wok or large heavy skillet, preferably nonstick, over high heat until ripples show on pan bottom. Add shiitake mushrooms and stir-fry until they wilt and release their juices — 2 to 3 minutes. Add snow peas and stir-fry 1 minute.  Add reserved broth mixture and stir until all liquid evaporates and peas are crisp tender.  Serve at once.

adapted from Jean Anderson, The American Century Cookbook