I fully intended to make this almost-instant stir-fry using snow peas. After failing to pay attention while during my weekly grocery gathering, I ended up with snap peas. The good news is that the snap peas make for an even more interesting and tasty dish than I had originally conceived. I love it when failure turns into success!
One small note: Oyster sauce contains plenty of sugar, though the small amount used here shouldn’t pose an issue for those who have concerns.
Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin coconut oil 2 cloves garlic – very finely chopped or crushed 5 ounces brown shemiji mushrooms 12 ounces snap peas 1 pound prawns 2 tablespoons oyster sauce 1 tablespoon dry sherry 1 tablespoon sriracha saucePreparation:
Place the oil in a wok over high heat.
When the oil is hot, add the garlic, stirring constantly for thirty seconds.
Add the mushrooms and peas, stir-frying for three minutes.
Add the prawns and continue to stir-fry for two minutes.
Stir in the oyster sauce, sherry and sriracha, continuing to cook for thirty more seconds.
Remove from heat and serve immediately.