This recipe is delicious, very flavorful and so easy to make. It certainly makes a nice presentation because of the color! I have been trying and trying to find a good recipe that uses sugar snap peas. I found a recipe (see bottom) that sent my recipe juices flowing. My recipe is similar with a few (ok maybe a lot) changes. We all really enjoyed this and my sugar snap peas didn’t go to waste. I was afraid they would go bad before I could find a recipe to use them up in.
Ingredients:
- 1 4oz can of sliced mushrooms
- 1 tbs. margarine
- 1 small onion, thinly sliced
- 1 tablespoon sesame oil
- 1/4 pound fresh or frozen sugar snaps peas
- 3/4 cup water
- 1 beef bouillon cube
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons of toasted sesame seeds
Directions:
- In a skillet Sauté sliced onion in margarine until onion becomes soft.
- To the sautéed onion add drained can of mushrooms, sesame oil, sugar snap peas, water beef bouillon cube, garlic powder, salt and pepper
- Cover your skillet and steam on a medium heat for 15 to 20 minutes or until liquid has mostly evaporated and sugar snap peas are tender.
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