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Looking for a new way to serve peas and mushrooms? Add soy sauce and ginger for an Asian-inspired side.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • For tare sauce,* in a small saucepan combine first seven ingredients (through fish sauce). Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until reduced to 1/2 cup. Cool and strain, discarding solids.

  • Meanwhile, preheat oven to 450°F. Line a 15x10-inch baking pan with foil. Place pea pods and mushrooms in prepared pan. Drizzle with both oils and sprinkle with sesame seeds and salt; toss to coat. Roast 15 to 18 minutes or until pea pods are tender and light brown on edges.

  • Drizzle pea mixture with 2 Tbsp. of the tare sauce (reserve remaining sauce for another use) and sprinkle with green onions.


Or instead of making the tare sauce, in a small bowl combine 2 Tbsp. reduced-sodium teriyaki sauce, 1 Tbsp. water, and 2 tsp. packed brown sugar.


Since sugar snap peas weigh more than snow peas, you'll have different weights to yield 3 1/2 cups. You can also use a mixture of sugar snap and snow peas if you like.

To Store

Store tare sauce, covered, in refrigerator up to 2 weeks.

Nutrition Facts

117 calories; 3 g total fat; 0 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 549 mg sodium. 246 mg potassium; 19 g carbohydrates; 3 g fiber; 12 g sugar; 4 g protein; 0 g trans fatty acid; 753 IU vitamin a; 42 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 38 mg calcium; 2 mg iron;


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