When cooking Snow Pea Mushroom Stir Fry make sure you add the bok choi last, as cooking it together with the mushrooms and snow peas will overcook it.
That's the advice Jim gives in his "Chinese Vegetarian Cookbook", where I found this recipe.
One thing that pleased me was the fact that this recipe did not contain MSG, which I am not very keen of. Make sure you use an all-natural Oyster sauce, if you're on an MSG-free diet.
Anyhow... This is a recipe you can prepare and cook in under 20 minutes (depending on how quick and dexterous you are with the kitchen knife.
2 handfuls of snow peas (cut off the ends)
6 mushrooms (sliced)
1 bunch of bok choi (cut into linch sections)
1 tbs crushed garlic
1 tsp salt
1 tsp sugar
1 Tbsp oyster sauce
This is what you do
Spray a nonstick frying pan with cannola oil and heat the pan.
Lower the heat and add the peppercorns and garlic.
Add the snow peas and mushrooms and stir quickly.
Make the sauce by mixing the oyster sauce, the sugar and salt, and 1/4 cup of water, and pour the sauce on the stir fry vegies.
Then add the bok choi and keep stirring for about 20 seconds.
Serve warm with rice.