Braised Black Mushrooms with Snow Peas

Fragrant, meaty black Chinese mushrooms contrast dramatically with the crisp, fresh snow peas, and there really is no substitute for them in this vegetable dish. Dried Chinese mushrooms are available in Chinese markets and in many specialty food shops. If you cannot find fresh snow peas, substitute frozen ones. Thaw them be­fore using.

Assemble these supplies:

• 20 dried Chinese black mushrooms, of uniform size, or
• 1 pound fresh mushrooms
• 1/2 pound snow peas
• 3/4 cup chicken stock
• 2 tablespoons oyster sauce
• 3 tablespoons dry sherry
• 1 tablespoon sugar

Steps in preparation:

1. In medium-size saucepan, bring 3 cups water to a boil.
2. If using dried mushrooms, place them in large bowl.
3. Add the 3 cups boiling water and let soak at least 15 minutes.
4. If using fresh mushrooms, clean with damp pa­per towels. Remove stems.
5. Remove caps, strings, and bottom tips from snow peas.
6. For sauce, combine remaining ingredients in small bowl.
7. When soaked mushrooms are soft and spongy, drain them and squeeze dry.
8. With small sharp scissors, remove stems and discard.
9. In medium-size saucepan, bring 3 cups water to a boil.
10. In medium-size skillet, bring sauce to a boil over medium-high heat.
11. Add mushrooms, and stir to coat with sauce.
12. If using dried mushrooms, cover skillet and simmer 2.5 minutes; if using fresh, cover and simmer 10 minutes.
13. Place colander in sink.
14. Add snow peas to the boiling water and stir.
15. As soon as they turn bright green (no longer than 10 seconds), pour peas and water into colan­der.
16. Rinse peas under cold running water. Shake colander a few times to drain.
17. Pat peas dry with paper towels.
18.  Remove skillet cover and add snow peas. 
19. Stir gently 10 to 15 seconds, just until peas are coated with sauce.
20.  Trans­fer to platter and serve immediately.