Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn
Slicing the sugar snap peas in half into thin canoes makes this sauté more elegant than a stir-fry and easier to eat.
2 Tbs. olive oil or unsalted butter
1 large leek, cleaned and chopped
¼ lb. shiitake mushrooms, stems removed and sliced
2 cloves garlic, minced
2 cups sugar snap peas, sliced in half lengthwise
1 ½ cups fresh or frozen corn kernels
½ cup chopped fresh basil
8 oz. fresh mini-mozzarella balls, drained and halved
- 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.
- 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.
- Remove from heat, stir in chopped basil and mini-mozzarella balls. Serve immediately.