Ingredients
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1 1/2 lbs mushrooms, thick sliced
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1 lb snap peas, stringless (fresh or frozen)
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1 cup onion, diced
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1/2 teaspoon salt
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1 teaspoon garlic powder
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1/2-1 teaspoon chili powder
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1/2-1 teaspoon curry powder (I used 11/2 tsp)
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1/2-1 teaspoon coriander powder
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1/4 teaspoon black pepper
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3 tablespoons low sodium chicken broth (can use water)
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2 tablespoons olive oil
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1 tablespoon butter, unsalted
Instructions
- In large skillet, heat oil and butter to just sizzle stage. Add mushrooms and immediately toss. Mushrooms will soak up most of the oil. Season with garlic powder,salt and pepper. Cook on medium-high 3-5 minutes, stirring often.
- Add rest of seasonings and onion. Lower heat to medium. Stir well.
- Add snap peas and chicken broth. Stir well.
- Cover and simmer 5 minutes. Remove from heat and allow to finish cooking off heat, covered, without stirring another 5 minutes.
- Snap peas and onions will be crisp-tender.
- Serve.