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This dish is so easy and versatile. Serve it as a side dish, potato topping, or as a quick meal. My five-year-old niece loves it.

2 tsp (10 mL) olive oil
1 tsp (5 mL) garlic, minced
1 sweet yellow onion, sliced
2 large shallots, minced
1 large red bell pepper, cut into strips
5 large Portobello mushrooms, washed and cubed
2 lbs (1 kg) sugar snap or snow peas
3 Tbsp (45 mL) lemon juice
2 tsp (10 mL) dried marjoram
1/2 cup (125 mL) sesame seeds, toasted

In a large wok heat oil and add garlic and onion. Sauté 1 minute. Add shallots and bell pepper and sauté another 3 minutes. Add mushrooms and cook 5 more minutes. Add snow peas and cook another 2 minutes. Vegetables should be soft and peas, bright green. Stir in lemon juice, marjoram, and sesame seeds.

Serve immediately with crusty bread and a bean salad or over noodles, like Asian spaghetti. Serves 6.

Source: alive #263, September 2004