Food & Entertaining - Recipes

Wild mushroom stir-fry with sugar snap peas

Instead of relying on take-out for everything, pick up your favourite noodles, but whip up this mushroom stir-fry. It's the best of both worlds!


  • 2 lbs fresh mixed mushrooms (shiitake, oyster, maitake)
  • 1 tbsp sesame oil
  • 1 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 2 tbsp minced shallots
  • 6 oz sugar snap peas, strings removed
  • 1 tbsp mirin
  • 1 tbsp low-sodium soy sauce
  • ½ cup whole roasted almonds
  • ½ cup chopped green onions
  • 2 cups pea shoots (optional)

1 Slice the mushrooms into ¼" thick slices. Set aside.

2 Heat the oils over medium-high heat in a wok or large sauté pan. Add the garlic and shallots, stirring until fragrant and just beginning to colour.

3 Add the mushrooms and toss well to coat. Sauté, stirring occasionally, until the mushrooms look moist and are just beginning to brown,
about 3 minutes.

4 Add the peas, along with the mirin and the soy sauce and continue to cook until the peas are tender-crisp and bright green, about 2 more minutes.

5 Stir in the almonds, green onions and pea shoots and cook until the
shoots are just wilted. Serve immediately.

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