Citrus & Soy Mushrooms & Snap Peas

When you consume as many pounds (dare I say tons?) of vegetables as we do, you have to get creative. Steamed broccoli is transformed into pesto, asparagus is wrapped in parchment paper, squash get stuffed, and green beans are sautéed with many types of spices. A vegetable is rarely eaten twice in the same way around here, but these have been made an appearance at least three times in the last month. They are just that good!

The last time we visited one of our favorite Asian chains we were thoroughly disappointed to find the wok seared mushrooms had been taken off the menu. We suffered through our meal (not really, we love this place) and I came home and started concocting ways to create my own. These aren't an exact replica and I couldn't resist the urge to add something green but they are incredibly easy to make and delicious.

1 tsp olive oil

1 small garlic clove, minced

1/2 lb sugar snap peas, tough stems and strings removed

1/2 lb white button mushrooms, wiped clean and quartered

1 tsp grated fresh ginger

1/4 tsp sesame oil

1 tbsp low sodium soy sauce

juice from 1/2 medium lemon

Heat 1 tsp olive oil in a large sauté pan

Add minced garlic and snap peas

Sauté over medium high heat until peas just begin to soften, 5 minutes or so

Add quartered mushrooms and grated ginger

Once mushrooms have softened add sesame oil and soy sauce

Let the soy sauce cook off a little bit

Squeeze lemon over vegetables, stir, and serve

Servings 2

Per serving 90 calories