Sugar Snap Peas "quick fry" with crimini mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3-4 cups whole snap peas (about 9-10 oz total)5-6 medium crimini (or italian) brown mushrooms, sliced1/4 cup minced onion5 large cloves garlic, sliced thin1-2 Tablespoons water (or chicken broth if you prefer)1 tsp olive oila good coating of butter flavored non-stick pan spraya dash of tabasco saucesalt and pepper to tasteoptional: a sprinkling of garlic powder
Makes about 5 generous half-cup servings.
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.
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.
Nutritional Info 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
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