nutritional information

Per SERVING:

  • 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

Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn

Sugar Snap Pea Sauté with Shiitake Mushrooms and Corn

SERVES 6

30 minutes or fewer

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
  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.

 

June 2005

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