Stir-Fried Snap Peas and Mushrooms With Fish Sauce and Basil

 

 A vegetarian substitute for fish sauce can be made by combining soy sauce and other ingredients to replicate the salty and umami flavor

Ingredients

2 tbsp fish sauce ( see above for veg. sub.)

 

1 tsp soy sauce

 

1 tbsp juice from 1 whole lime

 

1 tbsp sugar

 

2 tbsp vegetable oil

 

2 packages (about 10 ounces) mushrooms, bottoms trimmed

 

1 medium shallot, finely minced

 

2 medium cloves garlic, minced or grated 

 

1 pound sugar snap peas or snow peas, trimmed and strings removed

 

1/2 cup chopped fresh basil or mint leaves

 

Kosher salt

 

Directions

 Combine fish sauce, soy sauce, sugar, and lime juice in a small bowl and set aside. Heat 1 tablespoon oil in a large wok over high heat until smoking. Add mushrooms and cook, stirring and tossing frequently until browned on a few surfaces and cooked through, about 5 minutes total. Add shallots and garlic and cook, stirring and tossing constantly, until fragrant, about 30 seconds. Transfer mushrooms to a medium bowl and set aside. 

 Add remaining tablespoon oil to wok and return to high heat until smoking. Add snap peas and cook, stirring and tossing occasionally, until lightly charred and just barely cooked through, about 4 minutes. Return mushrooms to wok. Stir fish sauce mixture and add to wok. Add basil. Cook, tossing and stirring constantly until vegetables are coated in sauce and pan appears dry, about 1 minute longer. Season to taste with salt. Serve immediately. 

 

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