Stir-Fried Sugar Snaps And Chanterelles

1. 1

   Prepare the snap peas, breaking off the stem end sideways so it stays attached at top and bottom, then pulling toward the tip so the top and bottom seam-strings are removed.

2. 2

   Set aside.

3. 3

   Cut the chanterelles' stems from caps and cut in one-inch lengths.

4. 4

   If the caps are large, cut into rough chunks about one-and-a-half-inches square.

5. 5

   In a wok or very large skillet, heat the butter until it sizzles.

6. 6

   Add the chanterelles, raise the heat to high and cook, stirring, until they have shed all moisture, are lightly browned and cooked through.

7. 7

   Remove with a slotted spoon and set aside.

8. 8

   Keeping the heat high, add the sugar snaps and a third of a cup of water and cook, still stirring, just until the peas have changed color and the water has boiled away, about three minutes.

9. 9

   Add the scallions, tarragon and reserved chanterelles, lower heat to medium-high and cook, stirring, for two minutes longer, or until the peas are crisp-tender and the flavors are blended.

10. 10

    Add salt to taste and serve at once.

* Per serving · 4 servings · Values may vary.

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