Recipe by BDEGER
"This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh mushrooms, thinly sliced
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!
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.
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.
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!
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!
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.
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.
This was really good, but purchased teriyaki sauce can be a bit too thick and rich, overwhelming the poor mushrooms. Try with a mix of soy sauce, sake and mirin (sweet sake) istead.
* Percent Daily Values are based on a 2,000 calorie diet.
Stir Fried Snow Peas and Mushrooms
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make wonderfully light ricotta gnocchi with peas and mushrooms.
Mushrooms sauteed with red wine, teriyaki sauce and garlic.
See how to turn leftovers into a fast and delicious meal.