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Sugar Snap Peas with Mushrooms

Unlike snow peas, snap peas are relatively stringless and need be trimmed only at the stem end.

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Unlike snow peas, snap peas are relatively stringless and need be trimmed only at the stem end.

Servings
Serving

Ingredients

  • 1 ½ tsp. olive oil
  • 1 Tbs. dried minced garlic
  • 1 medium-sized sweet onion such as Vidalia or Maui, chopped
  • 2 large shallots, minced
  • 1 large red bell pepper, cut into 2-inch strips
  • 6 oz. portobello mushrooms, diced
  • 2 lb. fresh sugar snap or snow peas, trimmed
  • 3 Tbs. lemon juice
  • 1 ½ tsp. dried marjoram
  • 1/3 cup toasted sesame seeds

Preparation

  1. Heat oil in wok or 10-inch skillet, add dried minced garlic and sauté over medium-high heat, 1 minute. Add onion, shallots and bell pepper, and sauté 3 minutes. Add mushrooms, and cook 4 minutes, or until vegetables begin to soften. Add peas, and cook 2 minutes, stirring frequently.
  2. Reduce heat to medium-low, and add lemon juice and marjoram. Cook 1 minute, sprinkle with sesame seeds and serve immediately.

Nutrition Information

  • Serving Size Serves 8
  • Calories 131
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 7 g
  • Protein Content 6 g
  • Saturated Fat Content 0 g
  • Sodium Content 127 mg
  • Sugar Content 9 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g