STIR-FRIED WILD MUSHROOMS WITH SNAP PEAS IN OYSTER SAUCE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 16
Steps:
- With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
- Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
- Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.
SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM
Steps:
- 1 In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about âÃÂè2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to âÃÂèa platter, garnish with finely grated lemon zest and serve.
SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRY CREAM
Steps:
- In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about â¨2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute. Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to â¨a platter, garnish with finely grated lemon zest and serve.
SUGAR SNAP PEAS & MUSHROOMS
Snap Peas and mushrooms with an Asian Flair!! A favorite side dish for my family. Please note that the Sesame Ginger Salad Dressing I used for this recipe is actually Asian Silk Salad Spritzer made by Wishbone. Enjoy!
Provided by Jamey
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
- Add the peas and mushrooms and stir-fry until crisp-tender.
- Serve Immediately.
Nutrition Facts : Calories 70.6, Fat 3.7, SaturatedFat 0.5, Sodium 770.9, Carbohydrate 7.9, Fiber 2.2, Sugar 3.2, Protein 3.3
SUGAR SNAP PEAS
Delicious and easy recipe for sugar snap peas!
Provided by CJCOLLINS
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 5.3 g, Fat 3.4 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 100.4 mg, Sugar 0.1 g
SNAP PEAS 'N' MUSHROOMS
It takes mere minutes to stir up this four-ingredient side dish, a nice change of pace from your usual green vegetable. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
Nutrition Facts :
SHIITAKE MUSHROOMS AND SUGAR-SNAP PEAS
Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a large skillet, heat the canola and sesame oils over medium-high heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are just beginning to brown, about 3 minutes. Sprinkle the sugar over the mushrooms and then add the wine and soy sauce. Cook, stirring, for 1 minute.
- Add the sugar-snap peas, cover, reduce the heat to medium, and cook until the pea pods are just crisp-tender and bright green, 2 to 3 minutes. Serve immediately.
Nutrition Facts : Calories 148 g, Fat 4 g, Fiber 4 g, Protein 4 g
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SUGAR SNAP PEAS AND OYSTER MUSHROOMS IN SHERRIED CREAM
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- In a very large skillet, heat 2 tablespoons of the oil until shimmering. Add the mushrooms and a generous pinch of salt. Cook over moderately high heat, stirring occasionally, until the mushrooms are browned and crisp, about 7 minutes. Add the shallot and the remaining 2 tablespoons of oil and cook until the shallot is softened, about 2 minutes. Add the snap peas to the skillet and cook, stirring, for 1 minute.
- Add the sherry to the skillet and simmer until reduced by half, about 3 minutes. Add the cream and simmer until the mushrooms and snap peas are coated in a light sauce, about 3 minutes. Stir in the lemon juice and season with salt. Transfer to a platter, garnish with finely grated lemon zest and serve.
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