This is a great side dish for fish and chicken, and provides vivid green eye appeal to go along
with the crunchiness. Do not overcook the Snow Peas!
1 pound Snow Peas – ends and any strings removed
½ pound fresh Shiitake mushrooms
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Sesame Oil (Hot if you like a kick)
¼ cup dry white wine or dry sherry
2 tablespoons Natural Soy sauce
Trim the stem ends from the mushrooms and save for soup. Slice the mushrooms into ¼ inch
wide slices. Heat the oils in a skillet and add the mushrooms. Sauté over medium heat, stirring,
until the mushrooms just begin to brown. Add the wine and Soy sauce, cook for one minute.
Shiitake Mushrooms and Snow Peas
Add the peas, cook and stir for about two to three minutes, until tender, but still crunchy! Most
of the liquid should be evaporated. Serve immediately.