Ingredients

The following ingredients have 4 Servings
  • 12 ounces sugar snap peas ( (strings removed, if present))
  • 4 ounces shiitake mushrooms ( (stems removed and caps sliced))
  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds
  • 1/4 teaspoon kosher salt
  • 1 scallion (, diced small)
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon water
  • 2 teaspoons brown sugar
  • 1 teaspoon honey

Instruction

  • Preheat oven to 450 degrees F. Coat a large baking sheet with nonstick cooking spray.
  • Place snap peas and sliced mushrooms on pan. Drizzle with the vegetable oil and sesame oil, then sprinkle with the sesame seeds and salt; toss to coat.
  • Transfer to the oven and roast for about 15 minutes or until the pea pods are tender and lightly browned around the edges.
  • In the meantime, make the teriyaki sauce: in a small bowl, whisk together the soy sauce, water, brown sugar and honey.
  • Drizzle teriyaki sauce over the cooked snap peas and toss with the scallions.
  • Serve immediately and enjoy!