Mushroom Stir-Fry with Snap Peas

This mushroom stir-fry has a strong and satisfying flavor. It is a little bit spicy, not too much; just enough to make the tongue tingle. If you like spicy food, add 1-2 chili peppers to your stir-fry.

This is a basic recipe so please feel free to play with ingredients and find your favorite combo. You can sauté mushrooms with agave syrup and soy sauce, and then toss them with warm snap peas. You can cook the mushrooms with tofu cubes or seitan. Or add Chinese Five-spice powder for an authentic Asian flair. The possibilities are endless!

(Ready in about 15 minutes / Serves 2)

Ingredients

1 tablespoon olive oil

2 garlic cloves, chopped

1 teaspoon fresh ginger, peeled and minced

3/4 pounds oyster mushrooms

1 medium-sized onion, sliced into rings

2 tabelspoons soy sauce

1 teasooon red pepper flakes, crushed

1 1/2 cups snap peas, de-stringed

Directions

Heat 1/2 tablespoon of the olive oil in a large skillet or a wok over high heat. When the oil is glistening, add the garlic and ginger and continue to saute for 1 minute or until aromatic.

Remove any dirt from the mushrooms with a damp paper towel and tear them into bite-sized pieces.

Now, add the mushrooms and onion; toss and stir-fry for about 10 minutes; toss your mushrooms with soy sauce and red pepper flakes and reserve.

Heat the remaining 1/2 tablespoon of olive oil. Add the snow peas and stir-fry for about 10 minutes or until crips-tender.

Serve warm and enjoy!