Stir-Fried Sugar Snap Peas with Shitake Mushrooms

Really flavorful dish, my husband really loved it. I served the dish on rice with Stir Fried Shrimp with Garlic Sauce from The Breath of a Wok page 106, as the side dish. It was the perfect pairing. As usual, I had all of the ingredients chopped, minced and ready to fly, making it an easy and quick task once the wok was hot. I did run into a couple of things that didn't quite go as the recipe implied. For instance the mushrooms didn't absorb all of the liquid and to keep them from getting mushy I pulled some of the excess liquid out, continued on with the recipe and added the mushroom liquid back in at the end. Oh yum! There was one other thing that didn't quite work as the recipe said and I totally think it was the age of the product. The sugar snap peas took about 6 minutes to get tender instead of the 3 minutes and even then they were a little tough. But like I said I think the sugar snap peas that I used were older and therefore didn't cook up just right. I am having a problem finding local tender sugar snap peas, is it the time of year? I warmed it in the microwave the next day at work and had people asking me what that aroma was and did I really make it. LOL
Another great recipe from Stir-Frying to the Sky's Edge. Wok On! GG

WokWednesday: Chinese Trinidadian Stir Fry Shrimp with Rum

Recipe at: http://www.bigredkitchen.com

This is the third recipe from Stir-Frying to the Sky's Edge and I am enjoying every minute of cooking my way through this amazing cook book. I must say that I own all three of Grace Young's cookbooks and they are my favorite reading material. The amount of information that she shares hold my interest as I love hearing all of the stories about her family and the origin of the recipes contained in each of the books.
The flavor and aroma that emits from the Chinese Trinidadian Stir Fry Shrimp with Rum recipe is absolutely amazing and the taste puts it all over the edge.
I didn't know what to make of the ketchup and rum sauce since I really do not do much cooking with wine or liquor of any kind. I quickly changed my mind about using the rum because the flavor was so intense and seemed to linger on my taste buds.
I love preparing all of the ingredients, lining them up on the counter and then executing the stir frying technique. With the addition of each ingredient the aromas kept getting more and more intense.
I am always amazed at how the simple combination of ingredients that now preside in my pantry can deliver such a flavor intense dish within minutes.
I served it with sticky white rice which surely made for the perfect canvas for this work of art.
My wok is coming along nicely. I have been making it a point to cook almost everything in it. The patina is developing and the non stick surface is now present.