Mushroom and Snap Peas Stir Fry

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Mushrooms and Snap Peas Stir fryIn keeping with the theme of this blog I add these very simple recipes that are so delicious. And my six year old daughter loves to help make them with me.  This dinner took us perhaps fifteen to twenty minutes to get on the table.  And we both enjoyed this hearty and healthful meal. It’s made with available ingredients. So dont hesitate to experiment with what you have in your kitchen and serve it on your choice of rice, or quinoa, lapsi or millet or whole grain pasta, chappati or bread.  A dipping sauce of yoghurt patchadi would add richness and variety along with a side salad. Your family will enjoy tasty meals that are easy on you . And clean up is a snap too.

Mushroom and Snap Peas Stir Fry

Saute some mushrooms and peppers in a heavy skillet with olive olive and crushed red pepper flakes. Onions and garlic or ginger are optional. I had fresh snap peas form the market and in they went whole.  For flavor I added a tsp of spicy vegetable chutney I had made the previous day and tossed the vegetables till they were just done but crisp.

  • Prep Time : 10 minutes
  • Cook Time : 10-12 minutes
  • Yield : 4


Heat the oil and add crushed peppers. Then add the mushrooms and red peppers

and toss over medium high heat to sear them a bit.  Add snap peas or other vegetables and continue to toss and sear them.  Add chutney to the bottom of the pan when the vegetable are hot and almost done. Add salt and pepper and continue to toss till they are cooked but crisp and add the lime juice.

Serve over grain or bread of your choice or over whole grain pasta.  A side patchadi dressing and a salad make a great combination. Crimini Mushrooms and red peppers stir fry IMG_7278 IMG_7283 IMG_7290

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