By Alina @ TLY
Cordyceps militaris stir-fried with snow peas and garlic is a 15-minute weeknight sauté: the orange clubs go into a hot wok after the garlic blooms, snow peas follow for a quick toss, and a splash of stock keeps everything glossy. It is a fast, dry-textured contrast to the double-boiled cordyceps soups already in our archive.
Key Takeaways
- This recipe uses cultivated Cordyceps militaris — short bright-orange clubs — not wild Cordyceps sinensis, and needs no soaking or long simmer.
- Total cooking time is about 15 minutes from a hot wok to the plate, making it a genuine weeknight dish rather than a special-occasion one.
- Garlic is bloomed in oil first, then snow peas and militaris go in together so both keep their crunch.
- A small splash of stock or water deglazes the wok and coats the vegetables without turning the dish into a soup.
- Serves 3-4 as a side dish alongside rice, or 2 as a light main with a bowl of rice each.
What You'll Need
- 15-20 g dried Cordyceps militaris (bright orange clubs), or about 25-30 g if using briefly rehydrated pieces
- 200 g snow peas, strings removed
- 3-4 cloves garlic, thinly sliced
- 2 tablespoons neutral cooking oil
- 2-3 tablespoons chicken or vegetable stock
- 1/2 teaspoon salt, or to taste
- A few drops of light soy sauce, optional
Method
1. Quick-rinse the militaris
Rinse the dried Cordyceps militaris briefly under cool water to remove any surface dust, then pat dry. Unlike wild cordyceps for a soup, militaris used in a stir-fry does not need a long soak — a quick rinse and a few minutes resting on a towel is enough, since the short wok time will not fully rehydrate a piece that started out bone-dry.
2. Bloom the garlic
Heat the oil in a wok or wide skillet over medium-high heat. Add the sliced garlic and stir for about 30 seconds, just until fragrant and starting to turn golden at the edges — pull it back from the heat slightly if it browns too fast, since burnt garlic will make the whole dish bitter.
3. Add the militaris and snow peas together
Add the militaris pieces and snow peas to the wok at the same time and toss over high heat for 2-3 minutes. The snow peas should stay bright green and crisp-tender; the militaris pieces will soften slightly at the edges but keep their shape and color — they should never turn mushy or lose their orange color.
4. Deglaze and season
Pour in the stock around the edge of the wok, which will sizzle and lift any browned bits stuck to the surface. Toss for another 30-60 seconds so the liquid reduces to a light glaze coating the vegetables rather than pooling at the bottom. Season with salt and a few drops of soy sauce if using, then taste and adjust before plating.
Tips
- Cut larger snow peas on a slight diagonal so every piece is roughly the same size as the militaris clubs, for an even bite.
- Keep the wok hot throughout — a crowded, cool pan will steam the vegetables instead of searing them, dulling both color and texture.
- If your militaris pieces are unusually large, halve them lengthwise before cooking so they cook through in the same short window as the snow peas.
Timing at a Glance
| Step | Time |
|---|---|
| Rinse and dry militaris | 2-3 minutes |
| Bloom garlic | 30 seconds |
| Stir-fry militaris and snow peas | 2-3 minutes |
| Deglaze and season | 30-60 seconds |
| Total active time | About 15 minutes |
For more on cooking techniques and pairings for this ingredient, see our guide to cooking Cordyceps militaris. Cultivated militaris for this recipe is available in our cultivated cordyceps collection.
Frequently Asked Questions
Can I use wild Cordyceps sinensis instead of militaris for this recipe?
This recipe is built around militaris specifically, since its short cooking time and firm texture suit a quick stir-fry. Wild sinensis pieces are shaped differently and are traditionally used in long, gentle double-boiled soups rather than a fast sauté.
Do I need to soak the militaris before stir-frying?
A brief rinse is enough — a full soak is unnecessary for a dish that only spends a few minutes in a hot wok, and over-soaking can make the pieces too soft to hold their shape during a quick sear.
Can I substitute another vegetable for snow peas?
Sugar snap peas or thinly sliced asparagus both work with the same timing, since they share a similar crisp texture and quick cook time with snow peas.
How should leftovers be stored?
Refrigerate any extra in a sealed container and eat within 1-2 days; reheat briefly in a hot pan rather than a microwave to keep the snow peas from turning soft.
