Snow Peas and Wild Mushrooms with Ginger


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Excellent side dish, especially if you can find a variety of wild mushrooms.

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  • 1/2 tsp. canola or sesame oil
  • 3 C. mushrooms, mixed (shiitake, chanterelles, oyster, etc.), sliced
  • 2 Tbs. ginger root, peeled and sliced into 1/2" match sticks
  • 1/2 tsp. ginger powder
  • 1/2 tsp. cardamom, ground
  • 1 tsp. cornstarch
  • 2 tsp. rice vinegar
  • 1/2 tsp. soy sauce, low-sodium
  • 3 C. snow peas, fresh or frozen
  • 15 oz. canned baby corn

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Heat a sauté pan over medium-high heat and add oil. Sauté mushrooms, ginger root, ginger powder, and cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté. Heat 2-3 minutes. Remove from heat and serve. Don't over-cook the vegetables.

Yield: 6 servings

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