- 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.
Reviews forSnap Peas 'n' Mushrooms
"I never liked snap peas until I tried this recipe. Delicious and quick to prepare!"