Remove the strings from the sugar snap peas, wash well, and drain the excess water. Cut the king oyster mushrooms lengthwise into 2-4 pieces.
Tip:It's easy to remove the strings of snow peas or sugar snap peas starting from the bottom tips and string along the pods. (It's a sugar snap pea in the picture.)
Snap off the tips, and pull up strings along length of the pods. Snap off the stems and pull down the strings on the other side.
Heat the sesame oil in a frying pan, stir-fry the sugar snap peas over high heat, and season with salt and pepper.
Add 2 tablespoons of water, and cook through the peas.
When the water is evaporated, add the king oyster mushrooms, and stir.
Pour in "My Secret Sauce" (Recipe ID: 2327883), and stir-fry over high heat.
It's better not to cook the sugar snap peas for too long to keep their crispy texture.
Story Behind this Recipe
It's a stir-fry made with my homemade sauce, "My Secret Sauce" (Recipe ID: 2327883). You can add some meat for extra bulk. You can use this sauce for anything. It comes in handy for busy days if you have it in stock.
If the sugar snap peas seem hard when you are cooking them during Step 3, cover with a lid, and check them occasionally. I think it tastes better when you don't cook them for too long. Stir-frying them over high heat for the whole recipe is the key to keeping its nice color and crispy texture.