Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn

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Slicing the sugar snap peas in half into thin “canoes” makes this sauté more elegant than a stir-fry and easier to eat.

  • SERVINGServings


  • 2 Tbs. olive oil or unsalted butter
  • 1 large leek, cleaned and chopped
  • 1/4 lb. shiitake mushrooms, stems removed and sliced
  • 2 cloves garlic, minced
  • 2 cups sugar snap peas, sliced in half lengthwise
  • 1 1/2 cups fresh or frozen corn kernels
  • 1/2 cup chopped fresh basil
  • 8 oz. fresh mini-mozzarella balls, drained and halved


  1. Heat olive oil in large skillet over medium heat. Sauté leek, mushrooms and garlic 5 to 6 minutes, or until leek is soft and mushrooms are tender.
  2. Increase heat to medium-high. Stir in sugar snap peas and corn. Cook, stirring constantly, 3 to 4 minutes more, or until sugar snap peas are bright green and crisp-tender.
  3. Remove from heat, stir in chopped basil and mini-mozzarella balls. Serve immediately.

Nutrition Information

  • Serving Size: SERVES 6
  • Calories: 220
  • Carbohydrate Content: 17 g
  • Cholesterol Content: 30 mg
  • Fat Content: 13 g
  • Fiber Content: 5 g
  • Protein Content: 10 g
  • Saturated Fat Content: 6 g
  • Sodium Content: 70 mg
  • Sugar Content: 5 g