6 Ounces Of Snow Peas

12 Ounces Of Sliced White Mushrooms

A Pound Of Broccoli Florets

A Minced Garlic Clove

A Teaspoon Of Finely Chopped Fresh Ginger

Two Tablespoons Of Finely Chopped Scallions

Two Tablespoons Of Canola Oil

Two Teaspoons Of Sesame Oil

1/2 Cup Of Chicken Stock

A Tablespoon Of Sriracha Red Chile Sauce

Two Tablespoons Of Soy Sauce

1/4 Teaspoon Of Sea Salt

Put a 12-14 inch shallow pan on medium high heat. Heat the pan for 4 minutes. Add the canola oil and the sesame oil. Continue to heat the pan for an additional minute and then add the mushrooms. Cook the mushrooms without touching them for 4 minutes. After 4 minutes, turn the mushroom slices and cook them for an additional two minutes. Add the ginger, the garlic, the sea salt, and the scallions to the pan. Cook while stirring for one minute. Add the chicken stock, the Sriracha sauce, and the soy sauce. Cook while stirring for one minute. Add the broccoli florets and the snow peas.

Cover the pan. Reduce the heat to medium low. Cook for about 7-10 minutes until the broccoli is tender.