Chicken And Shiitake Stir-Fry With Peas And Pea Tendrils

• 2 tablespoons canola oil
• 2 tablespoons sesame oil
• 6 garlic cloves, finely chopped
• 2 tablespoons minced peeled fresh ginger
• 8 ounces fresh shiitake mushrooms, stemmed, sliced
• 2 1/2 cups 1/8-inch-thick diagonal carrot slices, halved crosswise
• 2 cups thinly sliced leeks (white and pale green parts only)
• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1/2-inch-thick strips
• 1/2 cup soy sauce
• 1/3 cup unseasoned rice vinegar
• 1 8-ounce package sugar snap peas, trimmed
• 1 1/2 cups fresh shelled green peas (from 1 1/2 pounds peas in pod)
• 2 cups coarsely chopped pea tendrils or sprouts
• 1 1/2 cups thinly sliced green onions (green part only)

1. Heat oils in large nonstick skillet over medium-high heat. Add garlic and ginger; saute 30 seconds. Add mushrooms, carrots, and leeks; saute 2 minutes. Add chicken; saute 2 minutes.
2. Stir soy and vinegar into chicken; cook 2 minutes, stirring often. Add sugar snaps and peas;saute 3 minutes. Add tendrils or sprouts; stir just until wilted. Remove from heat. Mix in onions. Season with salt and pepper.

canola oil, sesame oil, garlic, fresh ginger, shiitake mushrooms, carrot, leeks, chicken breast halves, soy sauce, rice vinegar, sugar snap peas, green peas, sprouts, green onions

Taken from www.epicurious.com/recipes/food/views/chicken-and-shiitake-stir-fry-with-peas-and-pea-tendrils-241889 (may not work)