- 1/2 pound sugar snap peas (or fresh snow peas), strings removed
- 1/4 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1 tablespoon grapeseed oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, peeled and grated
- 1/2 medium red bell pepper, julienned
- 1/2 medium yellow bell pepper, julienned
- 1/4 pound shiitake mushrooms, cleaned, stems removed and discarded, caps thinly sliced
- 1/2 teaspoon white sesame seeds, toasted*
- 1/2 teaspoon black sesame seeds, toasted*
Combine chicken stock, soy sauce, sherry, and cornstarch, stirring to dissolve the cornstarch. Set aside until needed.
Heat oil in a large sauté pan over high heat. Add garlic and ginger; cook just until fragrant, approximately 30 seconds. Add peppers and mushrooms; sauté just until tender crisp, about 3 to 4 minutes. Add peas and sauté for 2 to 3 minutes. Stir chicken stock mixture to redistribute the cornstarch, then add mixture to the vegetables. Let it boil for 10 seconds, then remove from heat.
Place in a warmed serving dish, and sprinkle with toasted sesame seeds. Serve immediately.
*Toasting seeds and nuts
To intensify the flavor of seeds and nuts, toast them in the oven or on the stovetop before adding them to your dish. To toast in the oven, spread the seeds or nuts in a single layer on a baking sheet. Place in a 350°F oven and toast, shaking the pan occasionally, until they are light golden brown. To toast on the stovetop, place the seeds or nuts in a dry sauté pan large enough to accommodate them in a single layer. Place over medium heat and cook, stirring frequently, until they begin to color. Remove from heat, then immediately remove from the hot pan to stop the browning process.
Nutritional analysis per serving: 60 calories, 2 g protein, 5 g carbohydrate, 3 g fat, 0 g saturated fat, 0 mg cholesterol, 11 mg sodium, 1 g fiber.
Yield: 4 to 6 servings