1/4 pound of snow peas
1 can sliced water chestnuts
Soy sauce
Sherry (totally optional)
Rice vinegar
Trim the ends of the snow peas and cut in half.
Saute in oil that's hot but not steaming -- these days we use grapeseed oil. For like a minute or two. Drain water chestnuts and add to pan. Cook for another minute or two. Add soy sauce and sherry (if using) and a dash of rice vinegar to create a sauce. Serve hot.