Sauteed sugar snap peas and shiitakes

6 servings

Ingredients

Quantity Ingredient
¾ pounds Sugar snap peas
¼ pounds Shiitake mushrooms, stems
Trimmed, wiped clean, thinly
Sliced
2 teaspoons Soy sauce
¼ teaspoon Sugar
1 teaspoon Sesame oil
2 teaspoons Canola or vegetable oil
Optional:
¼ teaspoon Sesame seeds

Directions

1. Remove the strings from the peas if necessary. Bring a pan of water to the boil, add the peas and time 2 minutes. Drain and rinse with cold water until chilled. Pat dry with paper towels.

2. Prepare the mushrooms and set aside. Combine the soy sauce, sugar and sesame oil; set aside.

3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute 3 minutes. Stir in the peas and saute 2 minutes, or until heated through. Add the soy mixture and stir until the vegetables are coated.

4. Sprinkle with sesame seeds if using and serve.

Data per serving: Calories......58 Carbohydrates......8g Monounsaturated fat.....1g Protein.......2g Sodium..........116mg Polyunsaturated fat.....1g Fat...........3g Saturated fat......0g Cholesterol............0mg

Adapted from "The Occasional Vegetarian" by Karen Lee with Diane Porter.

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