Sauté of Sugar Peas and Shiitake Mushrooms with Tarragon
(makes 4 servings)
|1||teaspoon (5 ml) olive oil|
|1/4||small red onion, 1 ounce (30 g) cut into thin slices|
|1||clove garlic, minced|
|8||ounces (240 g) sugar snap peas, strings removed|
|3||ounces (90 g) shiitake mushrooms, stems removed, sliced thin|
|2||tablespoons (30 ml) fresh tarragon, chopped|
|fresh ground pepper|
- Heat the olive oil in a non stick skillet over medium heat. Add the red onion and garlic and stir for one minute. Stir in the peas and mushrooms. Cook for 3 to 4 minutes until the peas are crisp cooked.
- Stir in the tarragon. Add pepper to taste and serve immediately.
|Per serving:||47 calories (24% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 3 mg sodium|
|Diabetic exchanges:||1/2 carbohydrate (bread/starch)|