Stir Fried Portebellos, Carrots and Snow Pieas with Soy Maple Sauce

I heard about  America's Test Kitchen's new cookbook, "The Complete Vegetarian Cookbook" from multiple sources.  I had to order it from the New England Book Fair, and I waited, and it arrived, during Passover!!!!

The first recipe I made from it was amazing!!!!!

GLAZE
3 T maple syrup
2 T mirin
1 T soy sauce

SAUCE
1/2 cup vegetable broth
2 T soy sauce
1 1/2 T mirin
2 t rice vinegar
2 t corn starch
2 t toasted sesame oil

VEGETABLES
2 garlic cloves, minced
2 t grated fresh ginger
a few flakes of red pepper flakes
3 T oil
2 pounds of portobello mushrooms, sliced  - NOTE - I used 1.5 pounds
8 oz snow peas, strings removed
2 carrots, peeled and cut into two inch long match sticks

GLAZE - whisk all together and keep in a small bowl

SAUCE - place all ingredients in a bowl, and whisk.

VEGETABLES  - Combine garlic, ginger, pepper and 1 t oil in a small bowl.  Heat 1 T oil in skillet over high heat.  Add mushrooms and cook without stirring for 3 minutes.  Stir.  Reduce heat to medium and cook for 5 minutes.  Add glaze and cook over medium high heat, stirring, until glaze is thickened, 1-2 minutes.  Transfer to bowl.

Wipe skillet clean carefully.  Add 2 t oil and place over high heat.  Add snow peas and carrots and cook 5 minutes.  Add garlic and cook for 30 seconds.  Stir.  Add mushrooms.  Whisk sauce, and then add to skillet.  Cook for 1-2 minutes.  Transfer to platter and serve over rice.