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Sautéed Snow Peas, Mushrooms and Carrot in Moo Goo Gai Pan Sauce

  • 30 minutes
  • 4 - 6

Looking to make an easy, light meal with lots of vegetables and great flavor? The sauce in this dish, made with vegetable broth, garlic, ginger, wine and a drop of sesame oil really steps up your vegetable game. You can serve as a main course over steamed rice.

The trick to this recipe is preparing all the ingredients beforehand. Once you start sautéing the vegetables, it’s ready to eat in 10 minutes.

Sautéed Snow Peas, Mushrooms and Carrot

Serves 4

1 1/2 cups vegetable broth
1 Tbsp sake or mirin
2 Tbsp corn starch
1 tsp fresh ginger, minced
1 garlic clove, minced
1 tsp pure maple syrup
1 drop sesame oil
1/8 tsp salt
Dash white pepper

16 oz. mushrooms, cleaned and sliced
12 oz. fresh snow peas, cleaned and trimmed ends
1 small carrot, peeled and cut in 2” batons
Water, as needed

1 cup rice, uncooked

Cook rice according to package directions and keep warm.

Combine sauce ingredients. Stir well and set aside.

Heat wok or large pan and dry sauté mushrooms and carrot until mushrooms start to turn color. Add a few drops of water if vegetables start sticking. Season with a little salt and keep stirring to cook vegetables evenly. Add snow peas and cover for a couple minutes to steam cook. Remove lid and continue stirring. Make a space in the middle of the wok or pan and pour in prepared sauce. Mix in well with vegetables and bring to simmer. Keep stirring vegetables to coat well in sauce. Sauce will thicken as it cooks, about 5 minutes. If sauce is too thin add a bit more cornstarch slurry (1 tsp cornstarch to 1 tsp water) and cook until desired consistency. Serve over steamed rice.


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