Stir-Fried Mixed Vegetables – Sugar Snap Peas, Baby Corn, Carrots and Mushrooms

Sugar Snap Peas are sweet tasting, crisp and succulent and make a good mixed vegetable dish. They have a thicker pod compared to the snap peas and the seeds are larger and sweeter. However, you will have to match it with the right ingredients to get a nice combination of taste and texture. In this recipe, I have mixed it with baby corns (absolutely wonderful and sweet tasting, yet crunchy), carrots (highly nutritious and sweet) and chinese dried mushrooms / shiitake mushrooms (smooth, smoky flavoured and absorbs the gravy well) for a delicious and healthy stir-fry. You can substitute the mushrooms with any other type of mushrooms eg. straw mushrooms, button mushrooms or golden needle mushrooms.

Sugar Snap Peas

When preparing the snow peas, do remove the tips either using your fingers or with a small knife. Try to remove the stringy fibre which runs across both sides of the pod by pulling the tip across. It’s like unzipping the pod, only that the pod stays intact and the seeds remain inside.

The timing indicated for cooking below is only an estimate and it also depends on the intensity of the heat that your stove gives. You can adjust the timing to cater for your preferred softness of the vegetables. I like my sugar snap peas crispy, so I do not cook them for a long time.

This is my recipe for Stir-Fried Mixed Vegetables – Sugar Snap Peas, Baby Corn, Carrots and Mushrooms


  • 100 grammes sugar snap peas (about 20 pieces, remove tip and fibre which runs across the pod)
  • 8 pieces of baby corn (sliced lengthwise to quarters)
  • Carrots (sliced – amount to your desire)
  • 5 pieces chinese dried mushrooms (pre-soaked till soft)
  • 3 cloves garlic (chopped)
  • 1 tablespoon cooking oil (palm oil preferred)
  • 30 ml of water or more
  • Corn starch (prepared using 1 tablespoon of corn flour mixed with 5 tablespoons of water)


  • 1 tablespoon oyster sauce
  • salt to taste
  • a couple of dashes of white pepper powder
  • 2 teaspoons chinese cooking wine


Heat oil in wok and stir fry the garlic together with the mushrooms till garlic begins to brown. Add baby corn and carrots and continue to stir fry for another 30 seconds while adding 1 to 2 tablespoons of water.

Add seasoning and semi-cover vegetables with warm water and close lid to allow vegetables to cook. Periodically check for drying out. After about 1 1/2 minutes or when gravy almost dried out, add sugar snap peas and another 3 tablespoons of water, stir well and close lid again. Sugar snap peas are done when the pod is breaking and has turned darker green in colour. Add a little bit of corn starch is gravy is too runny for your liking.

Serve hot with white rice.

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  1. 1
    Angeliq Antra
    November 25th, 2012 at 10:05 pm

    Wil try dis…. Afta reading diz…. I think dz dish sounds tasty…

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