Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg Recipe | Vegetarian Times Skip to main content

Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg

This stir-fry abounds with typical Japanese ingredients, including snow peas, edamame, shiitake mushrooms, sake, and mirin. If you can't find shiso leaves (available at farmers' markets and in Asian grocery stores), garnish each serving with 1 tablespoon each slivered basil and mint leaves.



Ingredient Line: 
2 large egg whites
Ingredient Line: 
1 large egg
Ingredient Line: 
2 ½ tsp. toasted sesame oil
Ingredient Line: 
1 lb. fresh snow peas (3 cups), trimmed and halved
Ingredient Line: 
12 shiitake mushroom caps, sliced (1½ cups)
Ingredient Line: 
1 ½ cups frozen shelled edamame, thawed
Ingredient Line: 
8 green onions, cut into 1-inch pieces
Ingredient Line: 
2 Tbs. minced fresh ginger
Ingredient Line: 
3 Tbs. low-sodium soy sauce
Ingredient Line: 
1 Tbs. sake
Ingredient Line: 
1 Tbs. mirin
Ingredient Line: 
4 whole shiso leaves, thinly sliced


1. Whisk together egg whites and whole egg in small bowl; set aside.

2. Heat oil in wok or large skillet over high heat. Add snow peas, mushrooms, edamame, and green onions; stir-fry 3 minutes, or until vegetables begin to brown. Add ginger and 3 Tbs. water; stir-fry 3 minutes more.

3. Add egg mixture to wok, along with soy sauce, sake, and mirin. Stir-fry 30 seconds, or until egg is just cooked through. Break up any large egg pieces with spoon. Garnish each serving with shiso leaves.

Nutrition Information: 

14 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
23 g
53 mg
507 mg
4 g
8 g
Serves 4