Recipe: Shiitake Mushrooms, Pea Pods & Water Chestnuts (San-J Gluten Free Tamari)

Photo: San-J Gluten Free Tamari

Looking for a great Gluten-Free Stir-Fry Recipe? I'm a huge fan of veggie stir-frys made in a Tagine! Yes a Moroccan Tagine :) You know I'm a global citizen so it makes sense, doesn't it? - Stay tuned for the Tagine article.
Try this Recipe from San-J using their delicious Tamari Sauce (and you can make it in anything you prefer, including a Tagine if you're adventurous).

SHIITAKE MUSHROOMS, PEA PODS & WATER CHESTNUTS
INGREDIENTS
1 Tablespoon vegetable oil
1 teaspoon toasted sesame oil
1 pound fresh shiitake mushrooms, sliced with stems removed
1 pound fresh oyster mushrooms, sliced
2 teaspoons light brown sugar
1 cup dry sherry or sake
2 Tablespoons San-J Gluten Free Tamari
1 pound sugar snap peas, trimmed
2 cups fresh bean sprouts, cleaned
8-ounce can sliced water chestnuts, drained

INSTRUCTIONS
In a medium saute pan, heat the oils on medium-high heat. Add the mushrooms and saute until they just begin to brown. Add the sugar, sherry or sake and the San-J Gluten Free Tamari, mixing well to combine. Cook and stir for 1 minute and then add the sugar snap peas. Cover, reduce heat to low and steam the peas for 2 minutes until they are tender-crisp. Add the bean sprouts and water chestnuts and saute until most of the liquid has evaporated. Makes 4 Servings. (Recipe Courtesy of San-J)

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