mushrooms give flavor to the crisp snap peas. Why save this
excellent combination just for stir-fry when they work so well
as a side dish for roast chicken or a peppered steak.
1 tablespoon butter
large mushrooms, sliced
(8-ounce) package stringless sugar snap peas
de Sel to taste
ground Tellicherry peppercorns
butter in a 10-inch frying pan over medium heat. Add
and peas. Cook just until mushrooms are nicely
and snap peas are still crunchy.
Serve as a side dish sprinkled with Fleur de Sel and
Variation: Another way to
make a delicious side dish with
peas is to stir-fry 4 peeled and sliced carrots, 1 small
yellow onion, 6 sliced small radishes, 1 (8-ounce) box
sugar snap peas and 1 small can corn. Season by
in 1 to 2 teaspoons crumbled feta cheese with herbs in
and freshly ground peppercorns.
2 large or 4 small servings