This Chinese inspired mushroom and snow pea recipe is a great side dish with grains, noodles, or even seafood. You can enjoy it as a side or make it into a hearty and healthy main meal ready in less than 30 minutes. Mushrooms are packed with protein, fiber, and vitamins and snow peas, in season in spring, add a delicious crunch!
For this recipe, you will need:
- Sesame Oil
- GarlicÂ
- Shiitake Mushrooms: you can use any mushrooms, just keep the same measurement
- Ginger: this adds a nice subtle kick to the flavor and ginger is a great anti-inflammatory ingredient
- Snow Peas: these are great to use in season (spring) and add a crunch
- Coconut Aminos: you can substitute tamari sauce or soy sauce
- Salt
Tips:
- Don’t overcook the snow peas because they taste great when they stay crunchy
- You can enjoy those over 2 cups of brown rice or quinoa for added protein gluten free noodles to make this into a main dish
- If you do not have snow peas, you can use broccoli, zucchini, or asparagus
How to Store:
- Store in an airtight container in the refrigerator for up to 3 days!
Other mushroom recipes to try:
Stuffed Garlic + Spinach Mushrooms
One Pan Shiitake Mushrooms + Snow Peas
Cooking & Baking Supplies
- Our Place Always Pan
Ingredients
- 1 1/2 tbsp sesame oil
- 1 garlic clove, minced
- 1 3.5oz pack of shiitake mushrooms, sliced
- 1 tsp ginger, minced
- 1 cup snow peas
- 1/2 tbsp coconut aminos
- sprinkle of salt
Instructions
- Mince your garlic, slice your mushrooms, and grate your ginger.
- In a medium pan over medium heat, add in sesame oil. Once hot, add in garlic and let it get aromatic, about 1 minute. Then add in the mushrooms and cook for 3-5 minutes, stirring occasionally.
- Add in ginger, snow peas, coconut aminos, and salt and cook for another 4-5 minutes until flavor has blended together and the mushrooms are fully cooked through.
- Remove from the stove and ENJOY plain or with your favorite grain!
Did you make this recipe?Tag @girlswhoeat!
Mushrooms & ghee
