- 1/2 pound fresh sugar snap peas
- 1-3/4 cups sliced fresh mushrooms
- 1 tablespoon canola oil
- 1 tablespoon reduced-sodium teriyaki sauce
- In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender. Yield: 4 servings.
Originally published as Snap Peas 'n' Mushrooms in Taste of Home April/May 2008, p20
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Reviewed Nov. 10, 2008
"I never liked snap peas until I tried this recipe. Delicious and quick to prepare!"