Snow Pea, Broccoli, & Mushroom Stir Fry

by What's Cooking America
Snow Pea, Broccoli, & Mushroom Stir Fry


·1 medium head broccoli, chopped into stalks
·2-3 handfuls of snow peas, trimmed
·4 medium-size mushrooms, sliced
·2 tablespoons soy sauce
·2 tablespoons dry Sherry wine
·1 teaspoon cornstarch
·1/2 teaspoon granulated sugar
·2 teaspoons chili paste
·1 teaspoon minced garlic
·1 teaspoon toasted sesame oil
·Zest from 1 lemon
·3 tablespoons Olive Oil
·2 handfuls cherry tomatoes (optional)


Using a pan with a steamer basket, bring about an inch of water to a boil (water should not touch the bottom of steamer basket). Place broccoli stalks and snow peas in the basket with a lid on the pan. Reduce heat to medium and steam for 2-3 minutes, or until they turn a vibrant green. Then set aside. Add soy sauce, sherry wine, cornstarch, sugar, chili paste, garlic, sesame oil, and lemon zest to a Mason jar. Shake well and set aside. Heat the olive oil in a heavy-bottom pan over medium-high heat. Once the oil has melted, add the mushrooms and saute until they become golden brown. Add steamed broccoli and snow peas and saute for another couple of minutes. Veggies should be heated through, but still crunchy. Stir in the tomatoes (if using). Add the prepared soy sauce mixture and toss well. Add salt and pepper, to taste. Remove from heat, then serve and enjoy!

Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X

— Liz T

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