Sugar Snap Peas With Mushrooms

From Vegetarian Times

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 teaspoons olive oil
• 1  tablespoon  minced garlic
• 1  medium sweet onion, chopped (Vidalian or Maui)
• 2  large shallots, minced
• 1  large red bell pepper, cut into 2-inch strips
• 6  ounces portabella mushrooms, diced
• 2  lbs  fresh sugar snap peas, trimmed (may use snow peas)
• 3  tablespoons lemon juice
• 1 1⁄2 teaspoons dried marjoram
• 1⁄3 cup toasted sesame seeds

Directions

1. Let the oil get heated in a large skillet or wok; add in the garlic; stir/saute over medium-high heat for 1 minute.
2. Add in the onion, shallots, and bell pepper; stir/saute for 3 minutes.
3. Add in the mushrooms; cook for 4 minutes or until the vegetables begins to soften.
4. Add in the peas; cook for 2 minutes, stirring frequently.
5. Lower heat to med-low; add in the lemon juice and marjoram.
6. Cook for 1 minute to heat everything through.
7. Sprinkle with sesame seeds and serve immediately.