Sugar Snap Pea Saute with Shiitake Mushrooms and Corn

• 2 Tbs. olive oil or unsalted butter
• 1 large leek, cleaned and chopped
• 1/4 lb. shiitake mushrooms, stems removed and sliced
• 2 cloves garlic, minced
• 2 cups sugar snap peas, sliced in half lengthwise
• 1 1/2 cups fresh or frozen corn kernels
• 1/2 cup chopped fresh basil
• 8 oz. fresh mini-mozzarella balls, drained and halved

1. Heat olive oil in large skillet over medium heat.
2. Saute leek, mushrooms and garlic 5 to 6 minutes, or until leek is soft and mushrooms are tender.
3. Increase heat to medium-high.
4. Stir in sugar snap peas and corn.
5. Cook, stirring constantly, 3 to 4 minutes more, or until sugar snap peas are bright green and crisp-tender.
6. Remove from heat, stir in chopped basil and mini-mozzarella balls.
7. Serve immediately.

olive oil, shiitake mushrooms, garlic, sugar snap peas, corn kernels, fresh basil, minimozzarella

Taken from www.vegetariantimes.com/recipe/sugar-snap-pea-saut-with-shiitake-mushrooms-and-corn/ (may not work)