Ingredients

1 pound sugar snap peas
2 teaspoons soy sauce
1/4 teaspoon brown sugar
1/2 tablespoon sesame oil
1/2 tablespoon vegetable oil
1/4 pound shiitake mushrooms, stems removed, wiped clean, thinly sliced
1 teaspoon sesame seeds, lightly toasted

Instructions

Remove strings and tops from sugar snap peas. Cover with boiling water and let stand 1 minute. Drain and rinse in cold water. Dry completely.
Combine soy, brown sugar and sesame oil; reserve. (These steps may be done ahead.)
Heat the vegetable oil in a Cuisinart® 12-inch non-stick skillet over medium high heat. When hot add the sliced shiitakes and sauté for 3 minutes.
Stir in the sugar snap peas and sauté for 2 minutes longer.
Add the soy mixture and stir until the vegetables are coated.
Transfer to a warmed serving bowl and sprinkle with toasted sesame seeds.

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