Peas are such a versatile veggie with plenty of variety and lots of ways to enjoy them. Steam them up, toss them in a stir fry, eat them raw in a salad, pretty snow peas add interest, nutrition, and crunch!
Believe it or not, these little pods have been known to help mediate your sugar levels, protect your heart, and fight against stomach cancer. Quite the handy little legumes, I’d say.
Here’s Your TIP:
Double up on the snow peas next time you make a stir fry. Eat them hot for dinner one night, refrigerate them overnight, and recycle them into a salad for lunch the following day. They’ll have a completely different feel and you’ll get a twofer; cooked once, eaten twice in two different ways!
Here’s Your TRICK:
Can’t find fresh? Then buy them frozen! They keep their color, texture, and flavor and work great in your stir-fries!
And Here’s Your RECIPE:
Sauteed Mushrooms and Snow Peas with an Asian Flare
- 1 tablespoon grapeseed oil or olive oil or coconut oil
- 2 cloves garlic pressed
- 1/2 onion chopped
- 5 medium crimini mushrooms sliced (or regular white mushrooms will do)
- 1 1-lb. bag snow peas
- 3 tablespoons teriyaki sauce or my favorite, Trader Joe’s Soyaki sauce
- Sea salt and freshly ground pepper to taste
- In a skillet or wok over medium heat, heat oil. Add garlic and onion and cook until onion is transparent, then add mushrooms, peas, sauce, and seasoning. Cook until tender and thoroughly heated. Enjoy over a bed of fried rice or grilled teriyaki chicken!
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