Sugar Snap Pea and Mushroom Sauté

Yield: Serves: 4
Cost per Serving: $1.72
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Nutritional Information

Amount per serving
  • Calories: 128
  • Fat: 7g
  • Saturated fat: 1g
  • Protein: 5g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Sodium: 307mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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