Name: Mushrooms and Snow Peas in a Delicate Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 portions
Ingredients: 200 g mushrooms; 100 g chinese mushrooms; 150 g sugar snap peas; 3 slices ginger; 2 cloves garlic; 2 stems spring onion; 1 teaspoon sesame oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 pinch sugar; 1 teaspoon cornstarch; 80 ml vegetable broth

Step by step process

Prepping the ingredients

1
Prepare all the ingredients first, because mushrooms and snow peas stir-fry on the wok very quickly. Slice the button mushrooms and shiitake into thicker pieces so they do not release too much water over high heat. Trim the tough strings from the sides of the pods and leave them whole.
2
Peel the ginger and cut it into thin slices, then finely chop the garlic. Slice the spring onion diagonally into pieces, keeping the white and green parts separate. In a bowl, stir together the soy sauce, oyster sauce, sugar, sesame oil, and stock to make a simple sauce base.
3
Stir the cornstarch into a spoonful of cold water until you get a smooth lump-free slurry. Set this starch water aside, as you will use it later to thicken the sauce into a glossy glaze.

Stir-frying and finishing

4
Heat the wok over high heat and pour in a little oil. Toss in the ginger slices, garlic, and the white part of the spring onion, and stir constantly for a few seconds until they release their fragrance.
TIP:
Heat the oil to medium-high temperature, add the onion, garlic, and ginger. Sauté them until the onion becomes translucent and golden and they release an intense aroma. Proper sautéing creates a rich flavor without burning.
5
Add the button mushroom and shiitake slices and stir-fry for two to three minutes, until they turn lightly golden and start to smell wonderful. Move them across the whole surface of the wok so they cook evenly.
6
Toss in the pods and stir-fry for another minute so they stay bright green and crisp. Pour in the prepared sauce and let it bubble briefly so the flavors come together.
7
Stir the starch water and pour it into the wok. Cook for a few seconds while stirring constantly, until the sauce thickens into a light glossy glaze that gently coats everything. Take it off the heat, mix in the green part of the spring onion, and serve immediately with steamed rice.
TIP:
Dissolve cornstarch in cold water to create a smooth slurry, then slowly add it to the hot sauce while stirring continuously. The sauce will thicken within 1-2 minutes without lumps.