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3 tablespoons Kikkoman Soy Sauce
1 cup fresh mushrooms, sliced
2 tablespoons Kikkoman Oyster Sauce
2 tablespoons fresh ginger, minced
1 tablespoon sesame oil
1 small onion, thinly sliced
2 tablespoons garlic, minced
1 pound Sugar Snap Peas, ends removed
1 tablespoon vegetable oil
2 teaspoons corstarch, dissolved in 1/4 cup water
Combine soy sauce, oyster sauce, sesame oil and garlic in a small bowl, set aside. Place a work or large skillet over high heat, add vegetable oil and ginger, cook for 30 seconds. Add mushrooms and garlic, stir-fry for 2 minutes. Add snap peas and cornstarch mixture, toss and cook for about 2 minutes until sauce thickens and peas are tender crisp.
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