Prep: 1. Slice mushroom caps. 2. Remove strings from snap peas. Make: 1. Heat canola oil and sesame oil in a skillet over medium-high. 2. Add mushrooms; cook, stirring frequently, until just beginning to brown, about 3 minutes. 3. Sprinkle brown sugar over the mushrooms, then add wine and soy sauce. Cook, stirring, 1 minute. 4. Add sugar-snap peas, cover, reduce heat to medium, and cook until pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve warm, right away.