Blackened Sugar Snap-Peas and Mushroom Stir Fry

This dish can only be described as sweet and savory. A perfect synthesis of fresh in-season veggies and mushrooms!

Jeff Mertz

7/5/20241 min read

Cook Time 20 min - Serves 2


Sauce (makes enough for a few dishes):

1/4 cup Coconut Aminos

2 Tbsp Rice Vinegar

2 Tbsp Minced Garlic Scapes

1 Tbsp Orange Zest

1/2 Tbsp Local Honey

1 tsp Sesame Oil

1/2 tsp ginger powder

1/4 tsp salt

The Veg:

1/2lbs Oyster and Shiitake mushroom mix

1/4lbs Sugar Snap-Peas

1 large Potato

2 Spring Onions

3-4 Garlic Scapes

GrapeSeed Oil

Sesame Seeds


  1. Combine all sauce ingredients in a small mixing bowl. Let sit in the fridge for a few hours to allow the flavors to mingle.

  2. Turn the burner on high for a large cast-iron pan. Allow to heat up and then added your snap peas. Stir regularly to prevent over burning. We do want burn marks, but not totally burned peas!

  3. Remove the peas to a separate bowl and add the potatoes in 1/2in. squares. Reduce the heat to medium and sauté until softened. Now turn the heat up to get some blackening on the taters if not blackened already.

  4. Remove the taters to the bowl with the peas. Time to add the mushrooms! Sauté with onions butter and salt for about 3-4 minutes, then garlic scapes roughly chopped.

  5. When almost fully cooked reintroduce the peas and potatoes. Then add the sauce and let reduce.

  6. Serve with jasmine rice and sprinkle sesame seeds on top.