We’ve been making some version of this almost every night since the peas started to come on strong in the garden. I’ve been getting some beautiful purple asparagus, too, and together with mushrooms and scallions, the combo feels very of-the-moment. You can use any combination of sugar snap or snow peas, and you can change up the proportions of the veggies, too, if you like. Just be sure to keep the heat up high (and don’t stir too much at the end) to get some browning for the best flavor.

Susie Middleton

For this recipe, I’m finishing with the garlic-ginger-Thai basil combo (basil leaves go into the stir-fry pan whole) for an Asian twist. But alternatively, you can finish with a dash of heavy cream and some freshly grated Parmigiano. And any kind of basil will do – you don’t need to chop it; just throw the leaves in the pan. 

Serves 3


  • 2 tablespoons grapeseed or other neutral oil
  • 1 ½ cups (about 3 ounces) small cremini mushrooms, each cut into six pieces
  • Kosher salt
  • 8 ounces sugar snap and/or snow peas (any combination)
  • 1 cup (4 ounces) sliced asparagus (choose thick fat asparagus and slice sharply on the bias)
  • 1 cup (loosely packed, about 2 ounces) sliced scallions, all parts (cut on the diagonal into 1-inch pieces)
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons minced fresh ginger
  • 20 to 30 whole Thai basil (or other basil) leaves
  • 1 teaspoon tamari
  • 1 teaspoon mirin (optional)

1. Heat 1 tablespoon of the grapeseed oil in a large (12-inch) nonstick stir-fry pan over medium-high heat. When the oil is hot, add the mushrooms and a scant ¼ teaspoon salt.

2. Cook the mushrooms, stirring, for about 2 minutes, or until shrunken and starting to brown.

3. Add the remaining 1 tablespoon grapeseed oil, the peas, the asparagus, the scallions and a scant ½ teaspoon salt. Turn the heat to high. Cook, stirring frequently at first but less frequently after a couple minutes, until some browning has occurred on the peas and asparagus, about 5 to 6 minutes. (Keeping the heat high, spreading the vegetables out in the pan, and leaving them without stirring at the end, will promote browning.)

4. Add the garlic, ginger, and basil leaves and stir for 30 seconds to 1 minute or until the garlic is fragrant and the basil is wilted.

5. Remove the pan from the heat and add the tamari and mirin (take care, it will steam and sizzle). Stir well and immediately transfer to plates or a serving dish.