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
How to Make It
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.
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.
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