Stir-fried sugar snap peas with shiitake mushrooms from Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories by Grace Young

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry sherry for Shaoxing.

  • Rutabaga on May 20, 2016

    This dish is so simple to make, and its gentle flavor pairs well with a variety of meals (not just Chinese dishes). Fresh spring sugar snaps were wonderful here - bright, crisp, and lightly seasoned so that their true flavor shines through.

  • Zosia on May 08, 2015

    Flavourful and very quick, even prep time was minimal. I forgot to add the third tbsp oil with the peas but it turns out it wasn't needed for the dish to work.

  • JoanN on July 04, 2013

    Such a great, easy side dish.

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