Snap Peas Spring Onion and Shiitake Mushroom

Fast, fresh, delicious.  Any questions?
8 oz snap peas
4-5 spring onions, cut into 2-inch pieces, heads, split in two
6-8 dried shiitake
1 Tbsp butter
1 Tbsp canola oil

Soak the skiitake mushrooms for about 10 minutes in hot water, until they are soft and pliable. Slice thinly, discarding the hard stem.

Heat a large skillet or small wok and melt the butter in the oil. Add the shiitake, snap peas and the onions. Stir fry for about 2-3 minutes over medium heat and then add 2 tablespoons water. Cover and cook two more minutes.

Uncover the pan and continue stir frying about another 2-3 minutes, until the veggies are just crisp-tender.  Sa;t and pepper to taste.

Serves 4 as a side dish.