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Snow
Peas & Wild Mushrooms with Ginger
| ½ t canola oil
3 cups mushrooms (shiitake, chanterelles, oyster mixed), sliced 2 T ginger root, peeled and sliced into ½ inch matchsticks ½ t ginger powder ½ t cardamom, ground 1 t cornstarch 2 t rice vinegar ½ t soy sauce, low-sodium 3 cups snow peas, fresh or frozen 15 oz., canned baby corn Heat a sauté pan over medium-high
heat and add oil. Sauté mushrooms, ginger root, ginger powder, and
cardamom for 2 minutes, stirring occasionally. Dissolve cornstarch in vinegar
and soy sauce. Add cornstarch mixture, snow peas and baby corn to sauté.
Heat 2-3 minutes. Remove from heat and serve.
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