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Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

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About This Recipe

Yield:serves 4
Active time:10 minutes
Total time:10 minutes
Special equipment:wok
This recipe appears in: Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

Ingredients

  • 2 tablespoons fish sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon juice from 1 lime
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 2 packages (about 10 ounces) hon-shimeji mushrooms, bottoms trimmed
  • 1 medium shallot, finely minced
  • 2 medium cloves garlic, minced or grated on a microplane grater
  • 1 pound sugar snap peas or snow peas, trimmed and strings removed
  • 1/2 cup chopped fresh basil or mint leaves
  • Kosher salt

Procedures

  1. 1

    Combine fish sauce, soy sauce, sugar, and lime juice in a small bowl and set aside. Heat 1 tablespoon oil in a large wok over high heat until smoking. Add mushrooms and cook, stirring and tossing frequently until browned on a few surfaces and cooked through, about 5 minutes total. Add shallots and garlic and cook, stirring and tossing constantly, until fragrant, about 30 seconds. Transfer mushrooms to a medium bowl and set aside.

  2. 2

    Add remaining tablespoon oil to wok and return to high heat until smoking. Add snap peas and cook, stirring and tossing occasionally, until lightly charred and just barely cooked through, about 4 minutes. Return mushrooms to wok. Stir fish sauce mixture and add to wok. Add basil. Cook, tossing and stirring constantly until vegetables are coated in sauce and pan appears dry, about 1 minute longer. Season to taste with salt. Serve immediately.

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