Sugar Snap Pea and Mushroom Sauté

Sugar Snap Pea and Mushroom SautéRecipe
Serves: 4

Cost per Serving:



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2 tablespoons vegetable oil
10 ounce cremini mushrooms, trimmed and sliced
10 ounce sugar snap peas, trimmed (about 3 cups)
3 large scallions, white and light green parts, cut into 2-inch pieces (about 1 1/2 cups)
4 cloves garlic, minced
2 tablespoons low-sodium soy sauce
Crushed red pepper for garnish, optional


Prep: 12 Minutes
Cook: 8 Minutes

1. Warm oil in a large skillet over medium-high heat until shimmering. Add mushrooms, snap peas and scallions and cook, stirring constantly, until snap peas are bright green and mushrooms have released their liquid, 3 to 4 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.

2. Add soy sauce and cook for 3 to 4 minutes more, stirring, until snap peas are crisp-tender. Sprinkle with red pepper, if desired. Serve.

Created date

June 2014

Nutritional Information

Calories 128
Fat 7 g
Satfat 1 g
Protein 5 g
Carbohydrate 12 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 307 mg