Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Sugar snap peas |
| ¼ pounds | Shiitake mushrooms, stems |
| Trimmed, wiped clean, thinly | |
| Sliced | |
| 2 teaspoons | Soy sauce |
| ¼ teaspoon | Sugar |
| 1 teaspoon | Sesame oil |
| 2 teaspoons | Canola or vegetable oil |
| Optional: | |
| ¼ teaspoon | Sesame seeds |
1. Remove the strings from the peas if necessary. Bring a pan of water to the boil, add the peas and time 2 minutes. Drain and rinse with cold water until chilled. Pat dry with paper towels. 2. Prepare the mushrooms and set aside. Combine the soy sauce, sugar and sesame oil; set aside. 3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute 3 minutes. Stir in the peas and saute 2 minutes, or until heated through. Add the soy mixture and stir until the vegetables are coated. 4. Sprinkle with sesame seeds if using and serve.