Ingredients
250 g (1/2 lb) fresh snow peas
250 g fresh shiitake mushrooms (冬菇 dōnggū or 花菇 huāgū) or 8-10 dried ones, soaked in hot water
6 slices ginger, shredded finely
4 spring onions, cut into 2.5 cm sections

Sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp Shàoxīng rice wine (绍兴酒 Shàoxīng jiǔ)
1 tsp sugar
1 tsp roasted sesame oil (optional; omit for health, keep for taste; use 1/2 tsp to compromise)

Preparation
Wash the snow peas, snap off the tips and pull away the "strings" from the sides.

Wipe the mushrooms on a damp cloth to remove any grit, cut away stems and cut in half if large. If using dried mushrooms, trim away stems and cut each mushroom into four slices.

Combine all sauce ingredients and set aside.

Heat non-stick wok and, when hot, add the snow peas and stir-fry quickly until they turn a bright green color, about 1 minute. Add a splash of water if necessary to keep peas from sticking. Immediately transfer to plate and leave aside.

Re-heat wok. Add the mushrooms and ginger. Stir-fry about 2 minutes, add the sauce and cook for another minute.

Add the pre-cooked snow peas and the spring onions and stir-fry to blend for 1 more minute. Transfer to a serving dish.