Best 7 Pea Pods With Fresh Mushrooms Recipes

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Indulge in the vibrant flavors and textures of fresh pea pods and mushrooms with our delectable recipe collection. From stir-fried delights to hearty soups and flavorful salads, our culinary creations showcase the versatility of these humble ingredients. Embark on a culinary journey as we explore the diverse culinary landscapes of pea pods and mushrooms, tantalizing your taste buds with every bite. Discover the art of stir-frying with our quick and easy recipe, where tender pea pods and succulent mushrooms dance in harmony with a symphony of savory sauces. Immerse yourself in the comforting warmth of our hearty soup, a nourishing blend of fresh vegetables, aromatic herbs, and rich broth, perfect for a cozy meal. Experience the refreshing crunch of our vibrant salad, where crisp pea pods and earthy mushrooms mingle with a tangy dressing, creating a symphony of flavors in every bite. Whether you're a seasoned chef or a culinary novice, our recipes offer something for everyone. So, gather your ingredients, let your creativity shine, and prepare to savor the culinary wonders that await you.

Here are our top 7 tried and tested recipes!

PEA PODS WITH FRESH MUSHROOMS



Pea Pods with Fresh Mushrooms image

Another great recipe from "Madame Wong's Long-Life Chinese Cookbook". This is an excellent side dish with Asian style fish and rice. Really good!

Provided by Hey Jude

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 lb pea pods (snow peas)
4 tablespoons oil
1/2 lb fresh mushrooms, sliced 1/8 in. thick
1/4 teaspoon salt
2 tablespoons chicken stock
1/2 teaspoon sugar

Steps:

  • Snip off ends of pea pods; wash, leave in colander.
  • Heat 2 Tablespoons of oil in wok; add pea pods and stir-fry for one minute then remove and set aside.
  • Heat 2 Tablespoons oil in wok, add mushrooms and stir-fry for 30 seconds; add pea pods, salt, stock and sugar; stir-fry 2 minutes and serve hot!

PEA PODS WITH ONION



Pea Pods with Onion image

This simple side from Heather Sauter of Silver Spring, Maryland is a welcome alternative to green beans, and the pea pods look so pretty tossed with chopped onion. "This dish is a snap to make and tastes like a million bucks," Heather assures.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound fresh pea pods
2 tablespoons water
1/4 cup chopped onion
3 tablespoons butter, divided
Salt and pepper to taste

Steps:

  • Place the pea pods and water in a microwave-safe bowl; cover and cook on high for 3-5 minutes or until crisp-tender. Meanwhile, in a small skillet, cook onion in 2 tablespoons butter over medium heat until crisp-tender., Drain peas; add to onion mixture. Add salt, pepper and remaining butter; toss to coat. Cook and stir until heated through.

Nutrition Facts :

ASIAN CABBAGE SALAD WITH FRESH PEA PODS



Asian Cabbage Salad With Fresh Pea Pods image

All of your vegetables for this salad recipe should be the freshest you can buy. From Sav-On/Albertson's chain of grocery stores.

Provided by COOKGIRl

Categories     Vegetable

Time 17m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup fresh pea pods
3 cups Chinese cabbage or 3 cups green cabbage, shredded
1 cup radicchio
1 (8 ounce) can whole baby corn, rinsed, drained and cut in half (or 1 cup fresh corn kernels)
1/2 cup sliced red radishes or 1/2 cup sliced daikon radish
1/3 cup red onion, thinly sliced
2 -3 tablespoons pickled ginger or 1 -1 1/2 teaspoon grated fresh ginger
1/2 cup enoki mushrooms
1/4 cup rice vinegar
2 tablespoons grapeseed oil
1 1/2 teaspoons chili oil
1 teaspoon sugar
daikon sprouts
2 -3 whole red radishes

Steps:

  • Prepare the salad dressing in a non-reactive small bowl by whisking all ingredients together. Set aside.
  • Cook the pea pods in boiling water for 1 minute. Drain and cool slightly.
  • In a large salad bowl combine the pea pods, cabbage, radicchio, baby corn, radishes, red onion and pickled ginger.
  • Drizzle the salad dressing over the salad, tossing gently to coat.
  • Top the salad with the enoki mushrooms. Garnish with daikon sprouts and whole red radishes if desired.

Nutrition Facts : Calories 102.7, Fat 5.2, SaturatedFat 0.5, Sodium 16.5, Carbohydrate 14, Fiber 2.2, Sugar 3.5, Protein 2.4

PEAS WITH MUSHROOMS



Peas with Mushrooms image

This recipe is a savory side dish with a fresh taste, even though it calls for convenient frozen peas.-Mary Dennis, Bryan, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh mushrooms, sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt, optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 ounces) frozen peas, cooked

Steps:

  • In a skillet over medium heat, saute the mushrooms and onions in butter for 3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add peas and heat through.

Nutrition Facts : Calories 95 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SAUCY CHICKEN THIGHS WITH MUSHROOMS AND PEA PODS



Saucy Chicken Thighs with Mushrooms and Pea Pods image

Grab a foolproof stroganoff dinner mix, and create a delicious meal complete with veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
1 1/4 lb boneless skinless chicken thighs
1 package (8 oz) sliced fresh mushrooms (3 cups)
1 3/4 cups milk
1 box Hamburger Helper™ stroganoff
1 box (9 oz) frozen sugar snap peas, thawed, drained

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 8 to 10 minutes, turning once, until golden brown. Remove chicken from skillet; set aside. Drain all but 1 tablespoon drippings from skillet. Add mushrooms to drippings; cook and stir about 5 minutes or until softened.
  • Stir in milk and contents of sauce mix pouch (from Hamburger Helper box). Arrange chicken thighs in single layer over mushrooms. Reduce heat; cover and simmer about 10 minutes, stirring occasionally.
  • Stir in sugar snap peas. Cook uncovered 3 to 4 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and peas are crisp-tender.
  • Meanwhile, fill 2-quart saucepan 2/3 full of water. Heat to boiling. Stir in contents of uncooked pasta pouch (from Hamburger Helper box). Gently boil uncovered 10 to 12 minutes, stirring occasionally, until pasta is tender; drain.
  • To serve, place pasta on large platter with sides. Top with chicken thighs and sauce.

Nutrition Facts : Calories 330, Carbohydrate 29 g, Cholesterol 60 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 8 g, TransFat 1 g

STIR FRIED PEA PODS



Stir Fried Pea Pods image

Garnered from my friends on the rice cooker site. It looks so good and EASY! There's plenty of leaway to experiment with your preferences. Instead of the boullion I used beef broth.

Provided by Nana Lee

Categories     One Dish Meal

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 teaspoons instant chicken bouillon granules
1/3 cup boiling water
1 tablespoon soy sauce
2 tablespoons cold water, mixed with
1 tablespoon cornstarch
1 (8 ounce) can bamboo shoots
1 (8 ounce) can water chestnuts
1 (6 ounce) can whole mushrooms or 8 ounces fresh mushrooms
2 tablespoons vegetable oil
1 large minced garlic clove
12 ounces pea pods
cashew nuts (optional)

Steps:

  • Dissolve bouillon granules in boiling water, add soy sauce and cornstarch mixture, set aside.
  • Drain bamboo shoots, water chestnuts and mushrooms.
  • Preheat wok, on high and add oil.
  • Stir fry garlic in hot oil for 30 seconds, being careful not to burn as this will produce a bitter flavor in the finished dish.
  • Add bamboo shoots, water chestnuts, mushrooms and pea pods to wok and stir-fry for 2 minutes.
  • Stir in bouillon mixture and continue cooking until thickened and bubbly.
  • Remove to serving platter and garnish with cashew nuts if desired.

CHINESE PEA PODS AND BEEF



Chinese Pea Pods and Beef image

Make and share this Chinese Pea Pods and Beef recipe from Food.com.

Provided by LuAnn_Mason

Categories     Asian

Time 1h15m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef roast or 1 1/2 lbs steak, sliced thin on the diagonal
4 tablespoons soy sauce, divided (reduced sodium)
1 tablespoon fresh ginger, peeled and grated
1 teaspoon fresh minced garlic
2 carrots, sliced thin on the diagonal
1/2 lb mushroom, sliced
1 medium onion, sliced
1 (8 ounce) can water chestnuts, drained
1 1/2 cups water
1 ounce Lipton Onion Soup Mix
3 tablespoons cornstarch
1 lb fresh pea pods or 1 lb snow peas
1/4 cup peanut oil or 1/4 cup sesame oil, divided

Steps:

  • Mix 2 Tb. soy sauce, fresh ginger and garlic. Toss sliced beef to coat and allow to marinate 1 hour.
  • In large skillet or wok, heat 2 Tb. oil until hot. Brown meat, and remove to drain.
  • Heat remaining 2 Tb. oil in pan until hot. Add carrots and stir fry 2 minutes. Add in onions and stir fry an additional 2 minutes. Add in mushrooms and cook an additional 1-2 minutes.
  • Add in snow peas or pea pods, onion soup mix, and 1 cup water. Cover and simmer 2-3 minutes.
  • Whisk together remaining 1/2 cup water, cornstarch, and remaining 2 Tb. soy sauce. Stir into beef and vegetable mixture, and stir constantly until sauce is thickened and bubbly.
  • Stir in reserved meat and serve over chow mein or yakisoba noodles, or steamed or fried rice.

Tips:

  • Choose Fresh Ingredients: For the best flavor, use fresh, tender pea pods and mushrooms.
  • Blanch the Pea Pods: Blanching helps preserve the vibrant green color of the pea pods and softens them slightly.
  • Use a Variety of Mushrooms: Try a mix of different types of mushrooms, such as shiitake, oyster, and button mushrooms, to add depth of flavor.
  • Season Generously: Don't be afraid to season the dish liberally with salt and pepper. You can also add a splash of soy sauce or rice vinegar for extra flavor.
  • Serve Immediately: Pea pods and mushrooms are best served immediately after cooking, while they're still hot and tender.

Conclusion:

Pea pods with fresh mushrooms is a quick, easy, and delicious side dish that's perfect for any occasion. The combination of tender pea pods, savory mushrooms, and flavorful sauce makes this dish a hit with everyone. Whether you're serving it as a side dish or a main course, this recipe is sure to please. So next time you're looking for a healthy and satisfying dish, give pea pods with fresh mushrooms a try!

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