- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 46.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 8.2 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
Sugar Snap Peas "quick fry" with crimini mushroomsSubmitted by: CCKELLY3
IntroductionOne of my Christmas day special treats for dinner. I allowed myself to indulge in expensive, fresh produce for all my favorites. This is a version of sauteed sugar snap peas, using minimal fats and replacing the normal butter with olive oil and butter flavored non-stick spray. One of my Christmas day special treats for dinner. I allowed myself to indulge in expensive, fresh produce for all my favorites. This is a version of sauteed sugar snap peas, using minimal fats and replacing the normal butter with olive oil and butter flavored non-stick spray.
3-4 cups whole snap peas (about 9-10 oz total)
5-6 medium crimini (or italian) brown mushrooms, sliced
1/4 cup minced onion
5 large cloves garlic, sliced thin
1-2 Tablespoons water (or chicken broth if you prefer)
1 tsp olive oil
a good coating of butter flavored non-stick pan spray
a dash of tabasco sauce
salt and pepper to taste
optional: a sprinkling of garlic powder
1. Mince the onion and set aside for a few minutes, and slice the garlic. Remove the stem from any pea pods that need it, and any brown spots, but keep whole. Rinse and drain, but allow some water to cling to them to help cook them with less oil. Slice the mushrooms into about 1/8th inch slices, and cut slices in half.
2. Spray a non-stick pan well with butter flavored pan spray, then add the olive oil, and heat on medium heat until it shimmers. Add the onion and the dash of tabasco (an old trick taught to me, it carmelized the onion and brings out their sweetness) and cook for about 3 minutes, until it starts to brown, stir as needed to keep from burning. Add the garlic slices and cook, stirring another 1-2 minutes.
3. Add the peas and the mushrooms (optional if you prefer, do the mushrooms seperately over high heat to sear and carmelize them on the outside and add to this dish), turn the flame up a little to medium high, add a spoon of water and toss, with the steam, to combine, bringing the onions on top. Keep tossing and stirring, and add an additional spray of non-stick spray if desired, for about 2-3 minutes. Add a spoon more water, when it steam, quickly cover and allow to cook about 1 minute, until the pea pods are tender to your preference. Season with fresh salt and pepper and serve immediately.
Also really good as leftovers with swiss cheese as an omlette filling.
Number of Servings: 5
Recipe submitted by SparkPeople user CCKELLY3.