Everyday Stir-Fry with Snow Peas and Mushrooms
Cook time:
15 mins
Total time:
15 mins
Yield: 4 people
Description
*Serve with a pot of rice and some of the following toppings: sliced scallions, sesame oil, sesame seeds, chili crisp, sriracha, chopped cilantro. If you can’t find edamame, substitute lima beans.No need to have exactly 2/3 pound each of snow peas, carrots, and mushrooms. Just start tossing these veggies on a scale until you reach 2 pounds or so.
Ingredients
- 6 tablespoons neutral oil such as grapeseed or canola
- 1 large onion, halved and sliced thin
- 2 tablespoons finely grated ginger root
- 2/3 pound each: snow peas, (strings removed if necessary) and sliced carrots and mushrooms
- 2 cups (about 5 oz per cup) frozen, shelled edamame, thawed
- 1/2 cup each: soy sauce and water
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water
Instructions
- Heat oil in a large heavy-duty roasting pan over high heat. When pan is hot, add onion and cook until crisp-tender, about 1 1/2 minutes. Add ginger; cook until fragrant, about 30 seconds longer. Add snow peas, carrots, and mushrooms and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add edamame; cook to warm through, about a minute longer.
- Stir in soy mixture; cook until reduced by about half, a couple of minutes. Stir in cornstarch mixture; cook until sauce thickens slightly, about another minute. Serve immediately with rice and suggested toppings*.