Best Sugar Snap Peas And Oyster Mushrooms In Sherried Cream Recipes

Sauteed Sugar Snap Peas image

Provided by Ina Garten

Time 20m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds fresh sugar snap peas
1 tablespoon good olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
Sea salt or fleur de sel, for serving

Steps:

Remove and discard the stem end and string from each sugar snap pod.
Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Snap Peas 'n' Mushrooms image

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 4

1/2 pound fresh sugar snap peas
1-3/4 cups sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon reduced-sodium teriyaki sauce

Steps:

In a small skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.

Nutrition Facts :

Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 16

1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained
1 tablespoon minced garlic
2 tablespoons rice wine or sake
1/2 teaspoon salt, or to taste
1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed
1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.)
1/2 pound cremini mushrooms, stems trimmed and lightly rinsed
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 1/2 tablespoons good quality oyster sauce
1 1/2 tablespoons rice wine or sake
1 1/4 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 cup chicken broth or water
1 teaspoon cornstarch
2 1/2 teaspoons canola or corn oil

Steps:

With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove.
Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate.
Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately.