NEXT RECIPE >

Snappy Pea Pods Recipe
Snappy Pea Pods Recipe photo by Taste of Home
Next Recipe

Snappy Pea Pods Recipe

Read Reviews
4.5 4 2
Publisher Photo
Snappy Pea Pods look just as good as they taste. “This side dish is great and really quick,” says Trisha Kruse of Eagle, Idaho. “Sesame oil enhances the pea pods' flavor, giving this medley extra flair.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Nutritional Facts

3/4 cup: 89 calories, 4g fat (1g saturated fat), 0mg cholesterol, 270mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 5g protein Diabetic Exchanges: 2 vegetable, 0 fat.

Directions

  1. 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.
Originally published as Snappy Pea Pods in Simple & Delicious November/December 2007, p21


Reviews for Snappy Pea Pods

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Sort By :
MY REVIEW
mamamarie User ID: 568814 224879
Reviewed Apr. 15, 2015

"This was good. I used olive oil instead and I used veggie broth. I poured this over pasta."

MY REVIEW
arayamaryann User ID: 2217742 135642
Reviewed Apr. 2, 2012

"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."

MY REVIEW
arayamaryann User ID: 2217742 99589
Reviewed Apr. 2, 2012

"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 REVIEW
denisemattson User ID: 740987 110094
Reviewed Apr. 11, 2009

"My son wont eat peas but he has no problem eating these they are great."

Loading Image