2-1/2 pounds raw sugar snap peas
6 portabello mushrooms
Wash then drip dry the peas in a collander, then towel dry. Slice the mushrooms. Chop the shallots. In a wok or large sautee or fry pan heat enough olive oil to coat the bottom of the cooking vessel. Sautee the shallots and the mushrooms until the mushrooms soften and reduce in size, add the peas and continue sauteing, add olive oil if necessary to coat the peas. When the peas are about done (they will cook quicker than the mushrooms) add oyster sauce and continue stirring, coating all of the vegetables with some oyster sauce, once the oyster sauce has been added do not continue cooking more than a minute or two.
I love this dish, and it seems like most of the family did, although I had to explain to my nephew that with sugar snap peas, you don't remove the pea from the pod and just eat the little, bitty peas. The portabello mushrooms have a nice, "meaty" consistency and this dish makes a great, non-meat main dish.