Stir-Fried Snap Peas and Mushrooms

Ingredients

• Fish sauce

  Ready-to-serve

  2 tbsp or 36g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Lime juice

  Raw

  1 lime yields or 44g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Peas

  Edible-podded, raw

  4 cup, whole or 252g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a small bowl, mix together the fish sauce, soy sauce, sugar, and lime juice. Set aside.
2. Heat half of the oil in a large wok over high heat until it begins to smoke. Add the mushrooms and stir-fry until browned and cooked through, about 5 minutes. Add the shallots and garlic, cooking until fragrant, about 30 seconds. Transfer to a bowl and set aside.
3. Add the remaining oil to the wok and return to high heat until smoking. Add the snap peas and stir-fry until lightly charred and just cooked through, about 4 minutes. Return the mushrooms to the wok.
4. Stir the fish sauce mixture and add it to the wok along with the freshly chopped basil. Cook, stirring constantly, until the vegetables are coated in sauce and the pan appears dry, about 1 minute. Season with salt to taste and serve immediately.