Category : asparagus, martha stewart, mushroom, side dish, snap pea, stir-fry, vegetables
While I was really tempted to post a recipe for strawberry margaritas or this really good watermelon slush I made recently, I resisted because I realized that almost every recipe I've posted so far has been sweet and frozen.
Instead, I want to share the snap pea, asparagus, and mushroom stir-fry I made tonight as a side for some flank steak. I've made this stir-fry tons of times, and I think I've finally gotten it perfected.
The original recipe is from Martha Stewart, and although Martha is a saint I like the stir-fry with some mushrooms added, less spiciness, and more garlic.
Snap-Pea, Asparagus, and Mushroom Stir-Fry
Adapted from Everyday Food
Serves 4.
Ingredients
8 ounces sugar snap peas, stem ends removed (and, if necessary, strings)
1 bunch asparagus, tough ends removed, cut into 2-inch lengths
3 cups white mushrooms, stems removed and quartered
6 garlic cloves, thinly sliced
1/8 teaspoon red-pepper flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar
Directions
Place snap peas, asparagus, mushrooms, garlic, red-pepper flakes, and 1/4 cup water in skillet.
Cook, tossing, until vegetables are crisp-tender, 3 to 5 minutes.
Add soy sauce and vinegar; toss to combine