Ingredients
2 teaspoons canola or grapeseed oil
1 teaspoon toasted sesame oil
1/2 pound fresh shiitake mushrooms, stems removed, caps sliced into 1/2-inch-wide strips
2 teaspoons light-brown sugar
1/4 cup sake, dry sherry, or white wine
2 tablespoons shoyu or other natural soy sauce
1 pound sugar-snap peas or snow peas, strings removed
Preparation
In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.
