Sugar Snap Peas With Mushrooms |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Vegetarian Times Ingredients:
1 1/2 teaspoons olive oil |
1 tablespoon minced garlic |
1 medium sweet onion, chopped (vidalian or maui) |
2 large shallots, minced |
1 large red bell pepper, cut into 2-inch strips |
6 ounces portabella mushrooms, diced |
2 lbs fresh sugar snap peas, trimmed (may use snow peas) |
3 tablespoons lemon juice |
1 1/2 teaspoons dried marjoram |
1/3 cup toasted sesame seeds |
Directions:
1. Let the oil get heated in a large skillet or wok; add in the garlic; stir/saute over medium-high heat for 1 minute.
2. Add in the onion, shallots, and bell pepper; stir/saute for 3 minutes.
3. Add in the mushrooms; cook for 4 minutes or until the vegetables begins to soften.
4. Add in the peas; cook for 2 minutes, stirring frequently.
5. Lower heat to med-low; add in the lemon juice and marjoram.
6. Cook for 1 minute to heat everything through.
7. Sprinkle with sesame seeds and serve immediately.
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