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