Snap Peas, Broccoli and Mushrooms

If you can think of a more creative title, please post a comment below. I might just use it and credit you (unless you don’t want credit). Thank you!

broccoli blendIngredients:

  • 1/4 cup sliced mushrooms
  • 1 head of broccoli
  • 1 cup of sugar snap peas
  • olive oil
  • sea salt
  • garlic powder
  • (or, instead of the latter two, garlic salt)

To Make:

  1. Make sure all vegetables and the mushrooms have been washed in water/rinsed before prepping them.
  2. To prep the broccoli, cut off the stem. Break apart the head, the part that has the buds. Then slice off the bottom and remove any brown spots in the stem, and slice the stem into discs.
  3. On a flat grill, griddle, or something similar, pour a little olive oil and spread it across the grill. If you have a big grill, just spread the oil in the part needed for the veggies (unless you are cooking other foods on the same grill at the same time, too). You can also use a frying pan, if you do not have either. I recommend a cast-iron frying pan. A wok may also be used.
  4. Heat up grill/griddle (or whatever you have chosen to cook on).
  5. Add veggies and mushrooms.
  6. Sprinkle on salt and garlic powder.
  7. Cook for about 5-10 minutes, depending on what you are using, the heat (should be medium heat unless you are using the wok, in which case it should be high heat, or if your stove doesn’t work properly and you need high heat to cook your food, or if your high heat is too high…I think you get the picture), and how you like your veggies. I like mine al dente with the mushrooms at least a little crispy on the outside (sadly, they don’t always get that way).
  8. Remove from heat and serve while hot.

This just makes enough for 1 single entree at my table. This makes a fine oriental-style (but still American) meal served with white rice or vegetable spring rolls. In the photo above, I had sweet carrots and sesame tofu or vegan chick*n (I don’t quite remember exactly and am not sure I recognize which one it was, and may share the how-to or recipe), and grilled/fried sweet potato sprinkled with a little salt (and maybe garlic). It’s quick, simple, healthy, and delicious!

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Categories: vegetable dishes | Tags: , , , , , , , , , , , , , , , , , | 1 Comment

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One thought on “Snap Peas, Broccoli and Mushrooms

  1. Pingback: Eggplant Stir-Fry | Miss Jessie's Kitchen

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