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| 3/4 x ca. 450 g | Sugar snap peas |
| 1/4 x ca. 450 g | Shiitake mushrooms, stems |
| | Trimmed, wiped clean, thinly Sliced |
| 2 Teelöffel | soy sauce |
| 1/4 Teelöffel | sugar |
| 1 Teelöffel | sesame oil |
| 2 Teelöffel | Canola or vegetable oil |
| 1/4 Teelöffel | sesame seeds |
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1. Remove the strings from the peas if necessary. Bring a pan of water to the boil, add the peas and time 2 minutes. Drain and rinse with cold water until chilled. Pat dry with paper towels.
2. Prepare the mushrooms and set aside. Combine the soy sauce, sugar and sesame oil; set aside.
3. Heat the oil in a large skillet over medium-high heat. Add the shiitakes and saute 3 minutes. Stir in the peas and saute 2 minutes, or until heated through. Add the soy mixture and stir until the vegetables are coated.
4. Sprinkle with sesame seeds if using and serve.
Data per serving: Calories......58 Carbohydrates......8g Monounsaturated fat.....1g Protein.......2g Sodium..........116mg Polyunsaturated fat.....1g Fat...........3g Saturated fat......0g Cholesterol............0mg
Adapted from "The Occasional Vegetarian" by Karen Lee with Diane Porter.
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