Sugar snap peas with mushrooms

  • 2 tablespoon oil
  • 6 mushrooms, sliced
  • ¼ pound fresh sugar snap peas, cut into half crosswise
  • 2 teaspoons soy sauce
  • 2 tablespoons toasted sesame seed

Heat oil in wok or large skillet over medium-high heat. Add mushrooms and stir fry until lightly browned. Reduce heat to medium, cover and simmer 3 minutes. Increase heat, add peas and stir-fry until crisp-tender, about 2 minutes. Stir in soy sauce. Cover and cook 1 minute longer. Sprinkle with sesame seed and serve. 4 servings