In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
Cut bacon into small slices. Fry bacon and chopped onion. Add flour to bacon grease and make a gravy with milk. After gravy is made, add frozen peas and mushrooms.
Simmer until thick.
Salt and pepper to taste.
Cook peas and keep warm.
Cook onion in butter for about 5 minutes.
Add peas and mushrooms and cook for 5 minutes.
Blend in remaining ingredients.
Bring to a boil.
Cover, reduce heat and cook slowly for 10 minutes.
Cook onion in butter until tender, but not brown; add peas and mushrooms.
Stir in sugar, salt, pepper and thyme.
Cover and cook over low heat
until hot through.
Saute onion in butter; add flour and mix until blended.
Add milk gradually, stirring constantly, until thickened.
Add seasonings, peas and mushrooms.
Cook until hot.
Heat 2 tbsp peanut oil in a wok or large frying pan. Stir-fry beef, in batches, until browned all over. Remove from pan and set aside.
Add remaining oil to wok. Stir-fry pepper, broccoli and garlic until vegetables are just tender. Add cornstarch slurry, soy sauce, oyster sauce, sesame oil and vinegar. Stir-fry until sauce boils and thickens slightly. Return beef to wok along with snow peas and mushrooms. Stir-fry until heated through.
In skillet or wok, stir-fry the peas and mushrooms in oil and teriyaki sauce until crisp-tender.
Serve immediately.
resh lemon juice over them and stir carefully. Set aside.
Begin by shucking the peas and blanching them in boiling water
dd mushrooms and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms
In a saucepan, bring water to a boil, add peas and.
cook 5 minutes or until just tender.
Drain thoroughly.
While peas are cooking, heat oil in a non-stick skillet and saute mushrooms and green onions until tender.
Combine with peas and toss with soy sauce.
Serve immediately.
Prepare the rice and set aside.
Soak mushrooms with hot water until
Cook fresh peas in a small amount of boiling, salted water just until tender (10 to 12 minutes).
Or cook frozen peas according to package directions.
Drain well.
Cook mushrooms and onion in butter until tender.
Stir in sugar, 1/2 teaspoon salt and dash of pepper.
Add cooked peas and pimiento.
Cover; heat through.
Serves 4.
Cook peas.
Drain well.
Cook mushrooms and onion in butter until tender.
Stir in sugar, salt and pepper.
Add cooked peas and pimento.
Cover; heat through.
Serves 4.
lame. Add the turkey sausage and saute until golden brown, breaking
Place butter in a 2-quart casserole.
Cover and microwave on High for 1 minute.
Add onion; cover and microwave on High for 3 minutes.
Add rice, chicken broth, salt and pepper.
Cover and microwave on High for 30 minutes.
Stir in peas and mushrooms; cover and microwave for 5 minutes.
Cook peas according to package directions; drain well.
Cook mushrooms and onion in butter or margarine until tender.
Stir in sugar, 1/2 teaspoon salt and dash of pepper. Add cooked peas and pimento. Cover and heat through.
Serves 4.
Cook peas, fresh or frozen.
Drain well. Cook mushrooms and onion in butter until tender.
Stir in sugar, salt and a dash of pepper.
Add peas and pimiento.
Cover and heat.
Heat the oil in a skillet over medium-high heat.
Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.
Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.
Cook peas, butter, mushrooms and onions until onion is done. Mix flour with a little milk and add slowly to peas. Cook to a little thickness.