It’s that time again! Put down that can of green beans. Today we’re going to make Snappy Pea Pods from Simple and Delicious Magazine. These were quite tasty with a little sesame oil to jazz them up and even better than that, they were easy peasy (pun intended) to make.
Snappy Pea Pods
Adapted From: Simple & Delicious
1/2 pound sliced fresh mushrooms
1 small onion, thinly sliced
1 tablespoon sesame oil
3/4 pound fresh (or frozen) sugar snap peas, washed and pruned
1/2 cup chicken (or turkey) broth
1/4 to 1/2 teaspoon kosher salt (we like more, it really brings out the flavor)
1/4 teaspoon fresh ground pepper
First, snap off any bad parts or “hairy” looking parts on the snow peas. Then wash and drain them well.
In a (10 inch or larger) skillet (use one that you have a lid for), saute mushrooms and onion in sesame oil until crisp-tender.
I hear you. I do. “Angie, no one slices onions that straight and thin. Give me a break.” What you need dear friends, is a
Mandoline Slicer. These are not only great for snappy pea pods, but you will look like a pro when you slice salad veggies with this. I can’t believe I’m sharing all my secrets of kitchen goddessness with you – now everyone’s onions will look like this (ONLY child here, I. don’t. like. to share.) Anyhow . . . moving right along.
Oh my, I know I’m not a good photographer (I get that, but I signed up for a class! Aren’t you proud of me?), but it was worth an extra picture for this monster mushroom. Jeez, that’s not even the whole thing, just part of it, and it’s covering the entire spoon. I broke that thing into 2 or 3 pieces. Wow, I’m really distractable today. Sorry.
Add remaining ingredients.
Bring to a boil; cover and simmer for about 4 minutes or until peas are slightly tender and bright green. You don’t want to over cook, or they’ll get all mushy and the color will be washed out.
Remove from the pan, leaving the sauce behind.
Drizzle a small amount of sauce over the top and serve.
Once again, here is the recipe without the pictures:
Snappy Pea Pods
Adapted From: Simple & Delicious
1/2 pound sliced fresh mushrooms
1 small onion, thinly sliced
1 tablespoon sesame oil
3/4 pound fresh (or frozen) sugar snap peas
1/2 cup chicken (or turkey) broth
1/4 to 1/2 teaspoon kosher salt (we like more, it really brings out the flavor)
1/4 teaspoon fresh ground pepper
In a (10 inch or larger) skillet (use one that you have a lid for), saute mushrooms and onion in sesame oil until crisp-tender.
Add remaining ingredients.
Bring to a boil; cover and simmer for about 4 minutes or until peas are slightly tender and bright green.
Remove from the pan, leaving the sauce behind.
Drizzle a small amount of sauce over the top.
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Two of our favorites here: mushrooms and sugar snaps! I’m really loving all the extra pictures and step by step illustrations!