Stir Fried Snow Peas and Mushrooms Recipe -
Stir Fried Snow Peas and Mushrooms Recipe
  • READY IN 25 mins

Stir Fried Snow Peas and Mushrooms

Recipe by  

"This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
  2. Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
  3. Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2006

I noticed one reviewer decided not to use mushrooms in the future, as they "add nothing". I disagree. Mushrooms are low carb and low in calories, but they are high in riboflavin (headache relief and boosts the body’s antioxidants level), fiber and niacin (vitamin B3). Plus, they just taste fabulous. Great healthy recipe!

Most Helpful Critical Review
Feb 18, 2012

I guess this was okay - I made it exactly as written. Fresh vegetables are good, but the sauce was a little blah and mainly just collected in the bottom of the bowl. Nothing special, really, in my opinion.

Aug 25, 2005

Snow peas are one of my favorite veggys. I made two changes to this recipe. First I used butter instead of olive oil 'cause I don't care for olive oil and second I added a few chopped up green onions. It's a great side dish when you want something different.

Oct 13, 2003

This was pretty good, but I added bean sprouts, baby corn ears, and upped the amount of teriyaki sauce. I served it at a dinner party and everyone loved it that way!

Sep 25, 2007

This was delicious. I used sugar snap peas instead of the snow peas only because I had a bag of them that needed to be used. It came out great. I did add a smidgen of garlic paste to the peas and mushrooms while they were cooking. Yum!

May 09, 2013

I've used this recipe for years and love it just the way it is. I would love to know why it is when someone posts a recipe after some of you get done with it the recipe is no longer recognizable. Things like I left out the mushrooms and changed the snow peas to corn and carrots!!! You are aware that it is no longer the same recipe?! Try the recipes as they are and give an opinion that something could have been changed. But to completely obliterate the recipe before you even tried it as is would drive me crazy if I posted a recipe on here.

Sep 24, 2006

Wonderful flavor. I made a couple of changes. Hubby doesn't care for mushrooms so I rarely have them on hand. I substituted one fresh ear of cut corn and about 1 cup of cooked diced carrots that I had left over. I cooked the corn in the oil for about 3 minutes and then added peas until just wilted and carrots last until heated thru. I didn't have Teraki sauce so I used 1 generous tablespoon of soy. Seasame seeds added a nice touch. I think the recipe can easily stand as given, my changes were just necessary due to my pantry. Great versatile recipe Bonnie. Thanks for sharing.

May 30, 2015

Solid side dish recipe with sugar or snap peas working equally well. Flavor changers for those that like to mix it up: Try oyster sauce vs teriyaki from time to time. Same dish with an altogether different taste. Served with Steamed Fish with Ginger also from AR. Nice dinner for those watching weight. Thank you Bdeger for the recipe.


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  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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