Kosher salt
 8 ounces / 240 g snap peas
1/2 c pine nuts
1/2 c peanut oil
2 cups shredded cabbage (green or napa)
8 scallions, cut diagonally into 1 inch pieces
8 ounces shiitake, reconstituted and quartered
8 ounches ground pork
8 ounces shrip, peeled and cut in 1/2" pieces
4 cloves garlic, minced
4 T light soy
4 t roasted sesame oil

From: the Wok page 214