This quick recipe for sauteed sugar snap peas and shiitake mushrooms is adapted from “The Occasional Vegetarian,” by Karen Lee with Diane Porter.
SUGAR SNAP PEAS AND SHIITAKES
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 6 servings
3/4 pound sugar snap peas
1/4 pound shiitake mushrooms, stems trimmed, wiped clean, thinly sliced
2 teaspoons soy sauce
1/4 teaspoon sugar
1 teaspoon Oriental sesame oil
2 teaspoons canola or vegetable oil
1/4 teaspoon sesame seeds, optional
1. Remove strings from peas if necessary. Heat a pan of water to the boil, add peas and cook 2 minutes. Drain and rinse with cold water until chilled. Pat dry with paper towels.
2. Prepare mushrooms and set aside. Mix soy sauce, sugar and sesame oil; set aside.
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3. Heat canola oil in a large skillet over medium-high heat. Add shiitakes; cook and stir 3 minutes. Stir in peas; cook and stir until heated through, about 2 minutes. Add soy mixture and stir until vegetables are coated.
4. Sprinkle with sesame seeds if using and serve.
Nutrition information per serving:
Calories…..60 Fat……………3 g Cholesterol…..0 mg
Sodium…115 mg Carbohydrates…..8 g Protein……….2 g