Japanese Fresh Snow Peas with Soybeans, Ginger, and Egg
30 minutes or fewer
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.
- 2 large egg whites
- 1 large egg
- 2 ½ tsp. toasted sesame oil
- 1 lb. fresh snow peas (3 cups), trimmed and halved
- 12 shiitake mushroom caps, sliced (1½ cups)
- 1 ½ cups frozen shelled edamame, thawed
- 8 green onions, cut into 1-inch pieces
- 2 Tbs. minced fresh ginger
- 3 Tbs. low-sodium soy sauce
- 1 Tbs. sake
- 1 Tbs. mirin
- 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.