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Slicing the sugar snap peas in half into thin canoes makes this sauté more elegant than a stir-fry and easier to eat.
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.
- Calories 220
- Carbohydrate Content 17 g
- Cholesterol Content 30 mg
- Fat Content 13 g
- Fiber Content 5 g
- Protein Content 10 g
- Saturated Fat Content 6 g
- Sodium Content 70 mg
- Sugar Content 5 g