- 1/2 pound sliced fresh mushrooms
- 1 small onion, thinly sliced
- 1 tablespoon sesame oil
- 3/4 pound fresh or frozen sugar snap peas
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon. Yield: 4 servings.
Reviews for Snappy Pea Pods
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"This was good. I used olive oil instead and I used veggie broth. I poured this over pasta."
"Yes, it was delicious!! , especially with the peas from my garden! I made it vegan Style. I put it over gluten free whole wheat spaghetti noodles, exchanged the chicken broth with vegetable broth and the this juice from the peas mixture I poured over the spaghetti. Yum!!!Served with a cucumber salad."
"Very Good!! I used portabella mushrooms, changed the chicken broth to veggie broth to make it vegan. I served on Gluten free whole wheat spaghetti noodles. I used the broth from the peas to pour over the pasta! Oh so yummy, seved with a cucumber salad! Will make again and again!"
"My son wont eat peas but he has no problem eating these they are great."