Shitake Mushroom and Snap Pea Stirfry

Method

1. 1

   Bring a pan to a medium heat with some 1 tbsp of olive oil or cooking spray.

2. 2

   Add in your 0.5 lb of sugar snap peas and 0.5 lb of shitake mushrooms, making sure to stir them so they get coated in any from the pan. (You can really do any amount of vegetables, but make sure it is a one to one ratio. The mushrooms will shrink so in the end it will feel like there are more snap peas.)

3. 3

   Let the vegetables sit in the pan, stirring only occasionally so that they get slightly browned but not yet softened.

4. 4

   Once browned, add your finely chopped garlic, preferably fresh around 3 garlic cloves. Stir continuously for 2-3 minutes.

5. 5

   Once the vegetables are a little bit under your preferred softness add the liquid ingredients: A table spoon of 1-2 tbsp of soy sauce (or 1-2 tbsp of tamari if you want it to be gluten free). About 1-2 tsp of sesame seed oil (this step is to taste, but you want the vegetables to have enough oil for a good mouth feel) Add 1 tsp of rice vinegar

6. 6

   Bring up the heat to high and stir quickly so that the liquids evaporate and create a thin glaze like coating on the veggies.

7. 7

   Finally in the last minute of cooking off the liquids, 0.5 cup of green onion