Recipe: Water Chestnuts, Sugar Snap Peas, and Shiitakes

the appetizer:

Prepare exotic meals for friends and family with Asian Flavors of Jean-Georges by Jean-Georges Vongerichten. Recipes include Mango Salad, Cherry Tomato, Long Bean, and Tamarind; Steamed Lobster with Garlic-Ginger-Basil Sauce; and Water Chestnuts, Sugar Snap Peas, and Shiitakes.

Cookbook

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.