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

  Oyster, raw

  3 cup sliced or 258g

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

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