Water Chestnuts, Sugar Snap Peas,
and Shiitakes

Makes 4 servings

Crunchy, salty, and sweet, this quick stir-fry takes advantage of fresh vegetables by treating them simply. A hint of ginger and a splash of soy sauce are all you need.

• 3 tablespoons grape seed, corn, or other neutral oil
• 6 fresh small shiitake mushrooms, trimmed
• 4 wood ear mushrooms, soaked in water for 1/2 hour,
       then drained and chopped
• 1 tablespoon peeled and minced fresh ginger
• 1/2 cup peeled and sliced fresh water chestnuts
• 1 cup sugar snap peas, strings removed and ends trimmed
• 2 tablespoons soy sauce
• Salt

1. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the mushrooms, ginger, and 1 tablespoon water and stir-fry until browned and softened, about 2 minutes. Then add another tablespoon oil, the water chestnuts, and 1 tablespoon water and stir-fry for another minute. Add the remaining tablespoon oil, the sugar snap peas, and 1 tablespoon water and stir-fry for another 2 minutes.

2. Season with the soy sauce and salt to taste and serve.

• from:
  Asian Flavors of Jean-Georges
• by Jean-Georges Vongerichten
• Broadway Books 2007
• Hardcover; 304 pages; $40.00
• ISBN-10: 076791273X
• ISBN: 978-0-7679-1273-0
• Recipe reprinted by persission.

Buy Asian Flavors of Jean-Georges

Asian Flavors of Jean-Georges

• Recipes

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  • Water Chestnuts, Sugar Snap Peas, and Shiitakes

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This page created November 2007