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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: 

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2 Tbs. olive oil or unsalted butter
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1 large leek, cleaned and chopped
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¼ lb. shiitake mushrooms, stems removed and sliced
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2 cloves garlic, minced
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2 cups sugar snap peas, sliced in half lengthwise
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1 ½ cups fresh or frozen corn kernels
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½ cup chopped fresh basil
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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

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