Glazed Mushroom and Snow Peas Stir Fry
by Shreya Jaiswal
Added to 2 cookbooks
This recipe has been viewed 4420 times
Two types of mushrooms and snow peas in a sweet and spicy sauce served over steamed rice.
- Heat 1 tbsp of oil in a wok over high heat.
- Add both the mushrooms and toss.
- Allow the mushrooms to cook for a few minutes until they start to release water.
- Add the glaze and bring to boil, stirring occasionally.
- When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl.
- In the same wok heat the remaining 2 tbsp oil and add the garlic, ginger, and chilli flakes and cook until fragrant.
- Add the snow peas and green onions and toss for about 30 more seconds.
- Make the sauce by whisking together the , soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.
- Increase heat to high, add the soy sauce, honey, vinegar, stock and corn flour slurry and allow the mixture to come to a boil. The sauce will thicken considerably.
- Add the mushrooms back to the mixture and cook for about 20 more seconds.
- Take off the heat.
- Serve over rice and garnish with spring onion greens.
This recipe was contributed by Shreya Jaiswal on 27 Oct 2012Hi I am Shreya from Nagpur. I am an Interior Designer by profession.
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