Stir-Fried Snow Peas with Shiitakes and Ginger

I like to serve these alongside steamed fish or sautéed chicken.

• 2 tsp. soy sauce (preferably Kikkoman “milder”)
• 1/2 tsp. Asian sesame oil
• 1 Tbs. plus 1 tsp. canola or other vegetable oil
• 6 medium shiitake mushrooms, stemmed and cut into 1/4-inch slices (about 1 cup)
• 1 heaping Tbs. finely julienned fresh ginger
• 3/4 lb. snow peas (about 4 cups), trimmed (break off the stem end of each pea and pull the string away from the pod)
• Kosher salt
• 1 tsp. sesame seeds, toasted, for garnish (optional)

Tip:

Choose dark green, dense-looking peas with no signs of drying or cracking. Trim them by breaking off the stem end and pulling the string away from the pod (see How to string a pea pod).

In a small bowl, combine the soy sauce and sesame oil with 2 Tbs. water and set aside.

Heat a 10-inch skillet over medium-high heat for about 30 seconds and add 1 Tbs. canola oil, swirling it to coat the pan. When the oil is very hot, add the shiitakes and cook, stirring once, until they begin to brown lightly, about 1 minute. Add the ginger and stir-fry until the mushrooms are golden and the ginger has softened, 1 to 2 minutes more.  Add the remaining 1 tsp. canola oil and then the snow peas and a pinch of salt. Stir-fry for 30 seconds. Add the soy sauce mixture and continue to stir-fry until the peas are crisp-tender and the liquid has reduced to a glaze, 1 to 2 minutes. Season with salt to taste and garnish with the sesame seeds, if using. Serve immediately.