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Sauteed sugar snap peas and shiitakes
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| Artist: |
_ |
| Categories: |
Asian, Beans, Chinese, Ethnic, Peas, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3/4
| lbs | Sugar snap peas | | 1/4
| lbs | Shiitake mushrooms, stems | | | Trimmed, wiped clean, thinly | | | Sliced | | 2
| tsp | Soy sauce | | 1/4
| tsp | Sugar | | 1
| tsp | Sesame oil | | 2
| tsp | Canola or vegetable oil | | | Optional: | | 1/4
| tsp | Sesame seeds |
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Procedures:
| 1 | Remove the strings from the peas if necessary. | | 2 | Bring a pan of water to the boil, add the peas and time 2 minutes. | | 3 | Drain and rinse with cold water until chilled. | | 4 | Pat dry with paper towels. | | 5 | Prepare the mushrooms and set aside. | | 6 | Combine the soy sauce, sugar and sesame oil; set aside. | | 7 | Heat the oil in a large skillet over medium-high heat. | | 8 | Add the shiitakes and saute 3 minutes. | | 9 | Stir in the peas and saute 2 minutes, or until heated through. | | 10 | Add the soy mixture and stir until the vegetables are coated. | | 11 | Sprinkle with sesame seeds if using and serve. |
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