Rush-Hour Gourmet

As farmers markets open across the region, it's a good time to make use of all those beautiful spring vegetables. This stir-fry should be served with rice noodles or brown rice.

Makes 4 servings

1 1-inch piece peeled ginger root

1 to 2 large cloves garlic

31/2 ounces (1 package)

shiitake mushrooms

8 ounces snow peas, fresh

2 bunches watercress, washed and spun dry

3 tablespoons vegetable oil

2 teaspoons cornstarch

2 tablespoons sherry or mirin

(rice cooking wine)

1/4 cup freshly squeezed orange juice

2 teaspoons light brown sugar

2 tablespoons low sodium soy sauce

1 teaspoon toasted sesame oil

1. Mince the ginger and garlic; place in a small bowl.

2.

Prep the vegetables, keeping them in separate piles: Discard the stems from the shiitake mushrooms; cut the mushroom caps into thin slices. Remove strings from the snow peas. Trim watercress roots and tougher stems.

3.

Heat the oil in a large wok or saute pan over medium-high heat.

4.

Meanwhile, combine the cornstarch and sherry or mirin in a large measuring cup, whisking to dissolve lumps. Add the orange juice, brown sugar, soy sauce and sesame oil, mixing well to form a sauce.

5.

Add the ginger and garlic to the hot oil; stir-fry for 20 to 30 seconds. Add the mushrooms and stir-fry for 3 minutes or until golden brown.

6.

Add the snow peas and the sauce mixture; stir-fry for 4 to 5 minutes. The sauce will become thick and bubbly.

7.

Remove from the heat and add the watercress in several additions, tossing until it begins to wilt. Divide among plates and serve hot.

Per serving

: 169 calories, 4 grams protein, 12 grams carbohydrates, 12 grams fat, no cholesterol, 307 milligrams sodium, 2 grams dietary fiber