Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn Recipe | Vegetarian Times Skip to main content

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.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil or unsalted butter
Ingredient Line: 
1 large leek, cleaned and chopped
Ingredient Line: 
¼ lb. shiitake mushrooms, stems removed and sliced
Ingredient Line: 
2 cloves garlic, minced
Ingredient Line: 
2 cups sugar snap peas, sliced in half lengthwise
Ingredient Line: 
1 ½ cups fresh or frozen corn kernels
Ingredient Line: 
½ cup chopped fresh basil
Ingredient Line: 
8 oz. fresh mini-mozzarella balls, drained and halved

Instructions: 

  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: 

Calories: 
220
Protein: 
10 g
Total Fat: 
13 g
Saturated Fat: 
6 g
Carbohydrates: 
17 g
Cholesterol: 
30 mg
Sodium: 
70 mg
Fiber: 
5 g
Sugar: 
5 g
Yield: 
SERVES 6