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.