Sugar Snap Peas with Mushrooms
Unlike snow peas, snap peas are relatively stringless and need be trimmed only at the stem end.
1 ½ tsp. olive oil
1 Tbs. dried minced garlic
1 medium-sized sweet onion such as Vidalia or Maui, chopped
2 large shallots, minced
1 large red bell pepper, cut into 2-inch strips
6 oz. portobello mushrooms, diced
2 lb. fresh sugar snap or snow peas, trimmed
3 Tbs. lemon juice
1 ½ tsp. dried marjoram
⅓ cup toasted sesame seeds
- Heat oil in wok or 10-inch skillet, add dried minced garlic and sauté over medium-high heat, 1 minute. Add onion, shallots and bell pepper, and sauté 3 minutes. Add mushrooms, and cook 4 minutes, or until vegetables begin to soften. Add peas, and cook 2 minutes, stirring frequently.
- Reduce heat to medium-low, and add lemon juice and marjoram. Cook 1 minute, sprinkle with sesame seeds and serve immediately.