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
HERBED CHICKEN WITH SNAP PEAS AND MUSHROOMS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside.
- Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes.
- Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables.
Nutrition Facts : Calories 406 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 116 milligrams, Sodium 456 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 40 grams
SAUTEED SNAP PEAS WITH SCALLIONS AND RADISHES
Sugar snap peas, a sweet and tender vegetable, are great in salads, as a side dish, in a stir-fry, or eat them raw as a snack.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet, heat butter over medium-high heat. Add snap peas, and cook, tossing frequently, until just beginning to soften, 3 to 4 minutes.
- Add scallions and radishes; season with salt and pepper. Cook, tossing frequently, until scallions soften and snap peas are crisp-tender, 1 to 2 minutes more.
Nutrition Facts : Calories 63 g, Fat 3 g, Fiber 3 g, Protein 2 g
PEAS, MUSHROOMS, AND SCALLIONS
A unique way to serve peas! Fast, easy, and oh-so-yummy - a great dish to serve at dinner anytime, at potlucks, or at holiday dinners!
Provided by Helping Hands
Categories Low Cholesterol
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Saute mushrooms and scallions in butter for a few minutes, then add peas. Add another pat of butter. Salt and pepper to taste, then saute until heated thru.
- Serve immediately, or, re-heat later in microwave, adding a bit more butter and salt and pepper, before re-heating.
Nutrition Facts : Calories 141.5, Fat 0.9, SaturatedFat 0.2, Sodium 168.3, Carbohydrate 24.8, Fiber 7.7, Sugar 10, Protein 11.3
SNAP PEAS AND SHIITAKE MUSHROOMS IN SCALLION CREPES WITH LEMON ZEST
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h45m
Yield About 4 servings
Number Of Ingredients 13
Steps:
- To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer to extract all the juice. Whisk the eggs into the mixture. Combine the flour and salt in a medium bowl. Pouring in a thin, steady stream, slowly whisk the scallion-and-milk mixture into the flour, and keep on whisking until the batter is very smooth. Whisk in the butter, the lemon zest, the thinly sliced scallion and 5 tablespoons of water. Allow the batter to rest at room temperature for at least half an hour and preferably for 2 hours.
- To make the filling, heat the olive oil in a medium skillet set over high heat until it just starts to smoke. Add the peas and quickly saute them until lightly browned, 1 to 2 minutes. With a slotted spoon, transfer the peas to a bowl. Add the mushrooms to the skillet, reduce the heat to medium and cook, stirring occasionally, until they are soft and lightly browned, about 8 minutes. Transfer to the bowl with the peas.
- Return the skillet to high heat and then add 1/4cup water, the lemon juice and lemon zest to the pan. Cook, scraping the bottom of the pan, until the liquid is reduced to about 2 tablespoons. Pour the liquid over the mushrooms and peas, toss them and season to taste with salt.
- When ready to serve, heat an 8-inch crepe or omelet pan over medium high heat. Brush the bottom of the pan with a little olive oil and coat it with crepe batter (tilt the pan to make the crepes as thin as possible). Turn the crepe almost immediately and cook the other side until lightly browned. Then transfer to a plate and repeat until all the batter is used, placing the cooked crepes between layers of wax paper.
- Place about 1/4 cup of the mushroom-pea mixture (rewarm it if necessary) on each crepe and carefully roll them up. Serve immediately.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 15 grams, Carbohydrate 39 grams, Fat 23 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 676 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN WITH SNAP PEAS AND SHIITAKES
Steps:
- Marinate chicken in sesame oil, oyster sauce, cornstarch, 1 tablespoon garlic and 1 tablespoon ginger for 30 minutes. Blanch snap peas al dente in hot salted water followed by an iced bath. Keep the peas crisp. In a hot wok, coat bottom with oil and add remaining 1 tablespoon of garlic, 1 tablespoon of ginger and white scallions. Stir quickly to avoid burning. Season chicken and brown. After about 8 minutes, add chicken stock and reduce by half. Add mushrooms quickly stir for 1 minute. Add peas just to heat up and serve. Check for seasoning. Garnish with fresh cracked black pepper. Serve with rice.
LEMON SNAP PEAS
Fifteen minutes, thyme and lemon are really all you need for this delicious side that really comes together in, you guessed it, a snap. Marguerite Shaeffer - Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring 1 in. of water to a boil. Add snap peas; cover and boil for 3 minutes. Drain and immediately place snap peas in ice water. Drain and pat dry., In a large skillet, saute the peas, lemon zest and thyme in butter until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SHIITAKE MUSHROOMS WITH SCALLIONS
This is a wonderful side dish with either Asian food or a nice grilled steak. If you can't find shiitake shrooms, baby portabellas work fine as well. This recipe comes from Gourmet magazine, April, 2003 issue. Hope you enjoy!
Provided by Scoutie
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke.
- Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
- Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
- Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.
Nutrition Facts : Calories 262.6, Fat 17.2, SaturatedFat 5.1, Cholesterol 19.3, Sodium 575.5, Carbohydrate 22.5, Fiber 3.7, Sugar 5.9, Protein 8.5
YU BO'S SHIITAKE MUSHROOMS WITH SCALLIONS
Categories Wok Garlic Mushroom Onion Appetizer Stir-Fry Quick & Easy Bacon Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 first-course servings
Number Of Ingredients 8
Steps:
- Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling it around wok, and heat until it begins to smoke. Add bacon and stir-fry until brown and crisp, about 3 minutes. Transfer with a slotted spoon to paper towels to drain and reserve for another use.
- Add scallions and garlic to bacon fat and stir-fry until fragrant, about 1 minute. Pour broth down side of wok (it will bubble vigorously), add salt and white pepper, and bring to a boil. Add mushrooms, then reduce heat and simmer, uncovered, turning occasionally, until tender, about 5 minutes.
- Transfer mushrooms to a bowl with a slotted spoon and, when cool enough to handle, cut into 1/4-inch-thick slices. Drizzle liquid over mushrooms if desired.
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 :
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