SautÃ© 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)