| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Sugar snap peas |
| 1/4 |
lb |
Shiitake mushrooms, stems |
|
|
Trimmed, wiped clean, thinly |
|
|
Sliced |
| 2 |
ts |
Soy sauce |
| 1/4 |
ts |
Sugar |
| 1 |
ts |
Sesame oil |
| 2 |
ts |
Canola or vegetable oil |
|
|
Optional: |
| 1/4 |
ts |
Sesame seeds |
INSTRUCTIONS
1. Remove the strings from the peas if necessary. Bring a pan of water to
the boil, add the peas and time 2 minutes. Drain and rinse with cold water
until chilled. Pat dry with paper towels.
2. Prepare the mushrooms and set aside. Combine the soy sauce, sugar and
sesame oil; set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes
and saute 3 minutes. Stir in the peas and saute 2 minutes, or until heated
through. Add the soy mixture and stir until the vegetables are coated.
4. Sprinkle with sesame seeds if using and serve.
Data per serving: Calories......58 Carbohydrates......8g Monounsaturated
fat.....1g Protein.......2g Sodium..........116mg Polyunsaturated
fat.....1g Fat...........3g Saturated fat......0g
Cholesterol............0mg
Adapted from "The Occasional Vegetarian" by Karen Lee with Diane Porter.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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