Prep time
Total time
15 MIN
This simple dish delivers on flavour! Beech mushrooms are native to East Asia and are a common ingredient in Asian cuisine. 



  1. Boil pea shoots in water for 90 seconds, then set aside on a plate.
  2. Pan fry garlic with canola oil in a medium-heated pan until garlic turns golden brown, remove from pan. 
  3. Add beech mushroom to the pan and stir fry with high heat for 1 minute. Season with sea salt and black pepper. 
  4. Add CAMPBELL’S® Condensed 30% Less Sodium Cream of Mushroom Soup and CAMPBELL’S® Chicken broth, cook for 2 minutes or until the sauce thickens. Then top it on the pea shoots. 

Recipe Tips

  • Add a pinch of salt and sugar when cooking greens helps vegetable retain their shine and green color. 
  • Use any mushroom variety for this recipe such as Cremini or Shiitake instead of beech mushrooms. 

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup

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