Chicken and Shiitake Stir-fry with Peas and Pea Tendrils

Name: Chicken and Shiitake Stir-fry with Peas and Pea Tendrils
Yield: 6 Servings
Ingredients: 2 tablespoons canola oil; 2 tablespoons sesame oil; 6 garlic cloves, finely chopped; 2 tablespoons minced peeled fresh ginger; 8 ounces fresh shiitake mushrooms, stemmed, sliced; 2 1/2 cups 1/8-inch-thick diagonal carrot slices, halved crosswise; 2 cups thinly sliced leeks (white and pale green parts only); 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch-thick strips; 1/2 cup soy sauce; 1/3 cup unseasoned rice vinegar; 1 8-ounce package sugar snap peas, trimmed; 1 1/2 cups fresh shelled green peas (from 1 1/2 pounds peas in pod); 2 cups coarsely chopped pea tendrils or sprouts; 1 1/2 cups thinly sliced green onions (green part only)

By Myra Goodman and Sarah LaCasse

April 6, 2008

Recipe notes