Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil

seriouseats.com

Jeremy Hendzel

2 tablespoons fish sauce

1 teaspoon soy sauce

1 tablespoon juice from 1 lime

1 tablespoon sugar

2 tablespoons vegetable oil

2 packages (about 10 ounces) hon-shimeji mushrooms, bottoms trimmed

1 medium shallot, finely minced

2 medium cloves garlic, minced or grated on a microplane grater

1 pound sugar snap peas or snow peas, trimmed and strings removed

½ cup chopped fresh basil or mint leaves

Kosher salt

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