Photo by Belinda Smith-Sullivan
SERVES 4–6
3 tablespoons olive oil
8 ounces mushrooms, sliced
12 ounces sugar snap peas, trimmed
3 scallions, cut into 2-inch pieces
3 garlic cloves, minced
2 tablespoons low-sodium soy sauce
Crushed red pepper, for garnish
In a large skillet over medium-high heat, warm oil until shimmering. Add mushrooms, snap peas and scallions, and cook, stirring constantly, until snap peas are bright green, 3 to 4 minutes. Add garlic, and cook, stirring, 30 seconds. Add soy sauce, and cook 3 to 4 minutes more, stirring, until snap peas are crisp tender. Sprinkle with crushed red pepper, if desired. (Also try this with string beans, snow peas, broccoli and Brussels sprouts.)