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