Tbsp vegetable oil
os cremini muchrooms, trimmed and sliced
oz. sugar snap peas, trimmed (about 3 cups)
large scallions, white and light green parts, cut into 2-inch pieces(about 1½ cups)
cloves garlic, minced
Tbsp low sodium soy sauce
Crushed red pepper for garnish, optional
1. Warm oil in a large skillet over medium-heat heat until shimmering. Add mushrooms, snap peas and scallions and cook, stirring constantly, until snap peas are bright green and mushrooms have released their liquid, 3 to 4 minutes. Add garlic and cook, stirring, until golden, about 30 minutes. 2. Add soy sauce and cook for 3 to 4 minutes more, stirring, until snap peas are crisp-tender. Sprinkle with red red pepper, if desiered.