Stir-Fried Snap Peas and Mushrooms With Fish Sauce and Basil Recipe

Updated August 30, 2018

A quick stir-fry with mushrooms and crunchy snap peas flavored with fish sauce, lime, and a handful of basil.

Recipe Details

Active 10 mins

Total 10 mins

Serves 4 servings

Ingredients

Combine fish sauce, soy sauce, sugar, and lime juice in a small bowl and set aside. Heat 1 tablespoon oil in a large wok over high heat until smoking. Add mushrooms and cook, stirring and tossing frequently until browned on a few surfaces and cooked through, about 5 minutes total. Add shallots and garlic and cook, stirring and tossing constantly, until fragrant, about 30 seconds. Transfer mushrooms to a medium bowl and set aside.
Add remaining tablespoon oil to wok and return to high heat until smoking. Add snap peas and cook, stirring and tossing occasionally, until lightly charred and just barely cooked through, about 4 minutes. Return mushrooms to wok. Stir fish sauce mixture and add to wok. Add basil. Cook, tossing and stirring constantly until vegetables are coated in sauce and pan appears dry, about 1 minute longer. Season to taste with salt. Serve immediately.

Wok

Nutrition Facts
Servings: 4
Amount per serving
Calories	159
% Daily Value*
Total Fat 7g	10%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 807mg	35%
Total Carbohydrate 19g	7%
Dietary Fiber 5g	19%
Total Sugars 11g
Protein 6g
Vitamin C 61mg	304%
Calcium 74mg	6%
Iron 4mg	22%
Potassium 632mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.