Reviewed: Oct. 6, 2009

yum. wonderful when paired with some brown rice n' fish. I also modified the recipe: I used portobello mushrooms with the snow peas, but didn't have teriyaki sauce, so I used oyster sauce with a dash of soy sauce instead. I also threw in some rehydrated sliced shiitake mushrooms I had. Tasted great!.

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SophiaT

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Reviewed: Jun. 29, 2009

Good, but not the best side dish. Not sure I would make it again.

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marie brizendine

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Reviewed: Apr. 13, 2009

I made this without the teriyaki sauce to elminate sodium and it was still wonderful. The mushrooms and peas pair well together.

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BEEK28

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Reviewed: Mar. 13, 2009

Excellent. I will be making these again and again!

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kittylover25

Cooking Level: Beginning

Home Town: Brea, California, USA

Living In: Irvine, California, USA

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Reviewed: Oct. 4, 2008

Be careful not to overcook these or they will be limp.

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readernut

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Hermann, Missouri, USA

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Reviewed: Apr. 3, 2008

I used green beans, canned shitakes and baby corn, because that's what I had on hand, and it was awesome! I will make this again and again with whatever veggies sound good at the time. Thanks for the recipe!

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Casper

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Reviewed: Feb. 19, 2008

Made this tonight - excellent! Although recipe stood it's ground as posted, of course, I didn't have all ingredients, so improvised. Used mushrooms, snow peas,and water chestnuts stir fried in butter and a bit of olive oil, garlic powder, few hot pepper flakes, salt and pepper. The taste was awesome and it was so fast and easy! I will make again. Might even add some other ingredients then.

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mary1947

Cooking Level: Expert

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Reviewed: Nov. 15, 2007

Great way to cook snow peas. You don't even need the sauce just mix it with the Orange-Ginger Tofu Triangles found on this site and some jasmine rice.

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: 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!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 29, 2007

Great side dish. The sesame seeds give it such a great flavor. I loved it. Easy, quick and different. Will do again. Thanks.

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LazyForTheKitchen

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Living In: Hollywood, Florida, USA

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Reviewed: Apr. 12, 2007

Very very good! My husband and brother said it was better than a chinese restaurant. I didn't have sesame seeds, so instead substituted the olive oil for a sesame/soybean oil blend... Was Amazing!

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Virginia

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Mar. 27, 2007

So so so easy and such a nice change to the way we usually cook snow peas. Highly recommended!!!

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Jennifer

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Reviewed: Mar. 23, 2007

Nice side dish to almost any kind of protein meal.

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Debs

Home Town: Dahlonega, Georgia, USA

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Reviewed: 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.

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Vicki Mixon

Cooking Level: Expert

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Reviewed: Jun. 12, 2006

Very good. Easy to make. Excellent side dish.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Jun. 6, 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!

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MUSIC_MINX

Cooking Level: Expert

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Reviewed: Mar. 13, 2006

Very tasty! I substituted chopped cashews for the sesame seeds and added a little bit of garlic powder.

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Laura H

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Reviewed: Feb. 25, 2006

Didn't have any mushrooms on me so I julienned some carrots and added 2 cans of cut baby corn. Used the teriyaki sauce from the Baked Teriyaki recipe (also from this site). Yum!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jan. 8, 2006

I soaked waterchestnuts in soy for a couple of hours. Drained then added to dish. Great

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FREDDY3

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Miami, Florida, USA

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Reviewed: 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.

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