Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Marjoram | not in our table | 0 |
| Toasted Sesame Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 ½ tsp. olive oil
- 1 Tbs. dried minced garlic
- 1 medium-sized sweet onion such as Vidalia or Maui, chopped
- 2 large shallots, minced
- 1 large red bell pepper, cut into 2-inch strips
- 6 oz. portobello mushrooms, diced
- 2 lb. fresh sugar snap or snow peas, trimmed
- 3 Tbs. lemon juice
- 1 ½ tsp. dried marjoram
- 1/3 cup toasted sesame seeds
- =
Directions
1. Heat oil in wok or 10-inch skillet, add dried minced garlic and sauté over medium-high heat, 1 minute. Add onion, shallots
and bell pepper, and sauté 3 minutes. Add mushrooms, and cook 4 minutes, or until vegetables begin to soften. Add peas, and cook 2 minutes, stirring frequently.
2. Reduce heat to medium-low, and add lemon juice and marjoram. Cook 1 minute, sprinkle with sesame seeds and serve
immediately.