Preparation

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.