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) |
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