This is a wonderfully flavorful and eye appealing vegan entree that is quick to prepare.Snow peas are one of the earliest-known cultivated plants, with evidence of having been cultivated in a region that is now along the Thailand-Burma border, 12,000 years ago. Snow peas provide vitamins A and C, iron and potassium. They are low in sodium. A 3 ounce serving, cooked and drained, contains 43 calories. This recipe is heart healthy, diabetic friendly and gluten-free if you use the Bragg’s Liquid Amino seasoning.

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Snow Peas & Shiitake Peppers

Yield: 3 servings

7 oz. snow peas
6 oz. shiitake mushrooms (remove stems)
6 oz. red and yellow peppers julienne
4 oz. (one medium) zucchini sliced
3 oz. red onion julienne
1 large jalapeno pepper sliced
1 tablespoon grape seed or canola oil
1 tablespoon sucralose or sugar
1 tablespoon Bragg’s liquid amino or soy sauce
1 teaspoon granulated garlic
1 teaspoon cornstarch

Heat oil in a wok or sauté pan. Add prepped veggies, mushrooms and seasonings. Stir
Fry 2 minutes, sprinkle cornstarch and stir fry another minute. Serve.

© 2011 Aron David Bradley
http://www.boomercuisine.com