- 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
Reviews for Snap Peas 'n' Mushrooms
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review