Sautéed Snap Peas & Mushrooms with Chicken & Tempura


A simple dish to brighten your gloomy feeling in this frigid weather. Let’s gather up our ingredients and see the next picture below.




1-2 Tbsp. olive oil

3 cloves garlic (minced)

1 red onion (sliced)

1 10 oz. container mushrooms (brushed, washed,trimmed)

3 cups snap peas (trimmed)

1 cup sliced scallions

1/4 tsp.  crushed pepper flakes

1 cup roast chicken meat

2 pieces Tempura (fish cake, sliced)

salt and pepper for flavoring



1. Warm oil in a large skillet on medium heat, when sizzling add garlic and onion, sauté until soft and translucent then add pepper flakes. Add mushrooms until it sweats approximately 3-4 minutes.

2. Add the roast chicken pieces and the tempura slices, then the snap peas, stirring until the snap peas turn bright green and crisp and tender. Add the scallions and sprinkle salt and pepper to taste. Serve with steamed Jasmine rice while still piping hot. A very good side dish for fried fish.

As always, Masarap! (Delicious!)





One Comment Add yours

  1. Thx, Andrea Giang for liking this simple recipe.


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