|Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms
Just this weekend, a friend was asking me on Twitter if I knew any vegetable recipes for kids. That got me to thinking today that it's been a little while since I've posted a straight up vegetable dish, even though I make them all the time.
Usually inspired by my farmers market finds, I find that my creativity comes out best when I'm working with vegetables (not protein). The textures, the colors, the flavors, the ever-changing seasonal inventory are what get me excited. I plan my meals around vegetables and fruits, not the other way around.
So today, here's a simple recipe that I make all the time for Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms. This dish cooks up in a flash. I saute the vegetables quickly in my cast iron skillet, finishing them with a little low sodium tamari and a sprinkling of sesame seeds. I've noticed beautiful peppers and peas at the farmers market over the last few weeks, so take advantage of them.
Stir-Fried Snap Peas, Bell Peppers & Shitake Mushrooms
Serves 4 people
Cooking time: about 7 minutes
- 2 tablespoons olive oil
- 1 garlic clove, peeled and chopped
- pinch of chili flakes (optional)
- 2 cups snap peas
- 2 cups red bell peppers, julienned
- 1 cup shitake mushrooms, julienned
- 1 tablespoon low sodium tamari
- 2 tablespoons sesame seeds
- Heat the oil in a saute pan or cast iron skillet over medium high heat.
- Add the garlic and chili flakes and cook for one minute.
- Add the snap peas, peppers, and mushrooms and reduce the heat to medium. Saute until becoming tender (about 3-4 minutes), stirring occasionally.
- Add the tamari and the sesame seeds. Cook for one more minute or until all the vegetables are tender. Enjoy!
- snap peas, bell peppers, baby shitake mushrooms, and garlic from West Hollywood Farmers Market
- organic low sodium tamari from Whole Foods
- sesame seeds from Trader Joe's