Sugar Snap Peas Mushrooms
Brighten up your table with this quick and flavorful Sugar Snap Peas and Mushrooms recipe, a perfect marriage of crisp, tender sugar snap peas and earthy cremini mushrooms. Infused with the aromatic warmth of garlic, a hint of soy sauce, and a buttery finish, this vibrant stir-fry is ready in just 20 minutes, making it an ideal choice for busy weeknights or elegant dinner parties. The light seasoning of black pepper and optional red pepper flakes adds just the right amount of kick, while the natural sweetness of the vegetables shines through. Serve it as a healthy side dish or enjoy it as a light vegetarian meal for four! Easy to prepare and loaded with fresh ingredients, this one-skillet dish is a delightful way to bring wholesome, savory flavors to your table. Keywords: sugar snap peas, mushrooms, quick stir-fry, easy side dish, vegetarian recipe.
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Recipe Information
Ingredients
- 300 g sugar snap peas
- 200 g cremini mushrooms
- 2 medium garlic cloves
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp butter
- 0.5 tsp black pepper
- 0.25 tsp salt
- 0.25 tsp red pepper flakes (optional)
Instructions
Wash the sugar snap peas thoroughly and trim the ends if needed.
Clean the cremini mushrooms with a damp paper towel to remove any dirt, then slice them into thin, even pieces.
Peel and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat.
Add the sugar snap peas to the skillet and sauté for 2-3 minutes until they’re bright green and slightly tender. Remove the peas from the pan and set them aside.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Lower the heat to medium-low and add the minced garlic, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic.
Return the sugar snap peas to the skillet, tossing them with the mushrooms and garlic.
Stir in the soy sauce, butter, black pepper, salt, and red pepper flakes (if using). Cook for another 1-2 minutes, ensuring everything is well-coated and heated through.
Remove the skillet from the heat and transfer the dish to a serving bowl.
Serve warm as a side dish or enjoy on its own!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 662 mg | 29% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.2 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
