A nice complement to most any entrée.
Makes 4 servings
1 pound sugar snap peas
2 teaspoons soy sauce
¼ teaspoon brown sugar
½ tablespoon sesame oil
½ tablespoon vegetable oil
¼ pound shiitake mushrooms, stems removed, wiped clean, thinly sliced
1 teaspoon sesame seeds, lightly toasted
Calories 74 (19% from fat) • carb. 14g • pro. 3g • fat 2g • sat. fat 0g • chol. 0mg • sod. 241mg • calc. 43mg • fiber 3g
Remove strings and tops from sugar snap peas. Cover with boiling water and let stand 1 minute. Drain and rinse in cold water. Dry completely.
Combine soy, brown sugar and sesame oil; reserve. (These steps may be done ahead.)
Heat the vegetable oil in a Cuisinart® 12-inch non-stick skillet over medium high heat. When hot add the sliced shiitakes and sauté for 3 minutes.
Stir in the sugar snap peas and sauté for 2 minutes longer.
Add the soy mixture and stir until the vegetables are coated.
Transfer to a warmed serving bowl and sprinkle with toasted sesame seeds.