Top Review by Bess Ebee
Didn't have the peanut or sesame oils. Hubby snarfed it down before I even got some. I used toasted sesame seeds at the end instead of the sesame oil and used plain old vegetable oil for the saute. It was yummmy! Especially the mushrooms. Be SUPER careful not to burn the ginger and garlic. It almost burned on me in about 15 seconds..nothing more bitter than burned garlic.. I also reduced the sugar considerably. Think it would have been better with the little bit extra the recipe calls for. Thank you for a great side dish.
- 1⁄2 lb snow peas (can use frozen if fresh are not available) or 1⁄2 lb sugar snap pea (can use frozen if fresh are not available)
- 1 (8 ounce) package sliced mushrooms (don't substitute canned)
- 3 tablespoons peanut oil
- 1 1⁄2 tablespoons chopped garlic
- 1 1⁄2 tablespoons chopped ginger
- 3⁄4 teaspoon kosher salt
- 1 1⁄2 teaspoons sugar
- 3 -5 drops sesame oil
Directions See How It's Made
- String the snow peas.
- Heat a skillet over high heat and add the peanut oil.
- When hot, add the mushrooms and stir briefly over high heat.
- Add the garlic, ginger, and snow peas, and stir until well coated with the oil.
- Add the salt and sugar.
- Continue to stir over high heat until most of the liquid has disappeared and the peas are crisp yet tender.
- Serve sprinkled with the sesame oil.
- Delicious as a side dish for Kimke's Teriyaki Ginger Salmon.