Chicken and Mushroom Stir Fry with Peas

Chicken and Mushroom Stir Fry with Peas

adapted from Bon Appetit April 2008

Pea shoots or tendrils are a fun addition to salads and stir-fries. I can only find them at a local farmer's market from an organic farm.  Amazon has kits so you can grown your own. I might need to consider that option.

Makes 3 servings                                        1 WW Blue point / serving

Cooking spray

3 garlic cloves, minced

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil

4 oz. button mushrooms, sliced

1 cup sliced carrots

1 cup thinly sliced onions

3/4 tsp. Szechuan pepper salt or salt and pepper

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup soy sauce

2 Tbsp. + 2 tsp. rice vinegar

4 oz. snow peas, trimmed

2/4 cup green peas, fresh or frozen thawed

1/2 cup coarsely chopped pea shoots (optional)

1/2 cup thinly sliced green onions, green part only

1. Cook the garlic and ginger in a sauté pan coated with cooking spray for about 30 seconds.
2. Add the sesame oil, mushroom, carrots and onions and sauté 2 minutes.
3. Season the chicken with Szechuan pepper salt and add to the pan, sauté for 2 minutes.
4. Add soy sauce and vinegar, cook for an additional 2 minutes.
5. Add the snow peas and green peas and cook for a few more minutes.
6. Add the pea tendrils until just wilted.
7. Remove from heat, add the scallions and season to taste with Szechuan pepper salt before serving.

Enjoy!