When you are pressed for time but want to enjoy a healthy, hearty meal, combine this easy and fast veggie dish with a store-bought-already-cooked chicken or turkey breast. The recipe originally came from Betty Crocker’s International Cookbook. I adapted it to reduce the saturated fat and salt. It’s one of my favorites and is a nice alternative to a green salad.
1 large sweet onion, sliced
1 – 2 tablespoons olive oil or vegetable oil
1 teaspoon of fresh chopped ginger (or ¼ teaspoon ground)
¾ teaspoon ground turmeric
1 package of frozen peas
2 cups whole or halved mushrooms
2 teaspoons lemon juice (or white wine)
2 – 3 tomatoes cut into wedges
In fry pan, heat oil & add onion. Stir over medium heat until onion is soft. Add fresh ginger and stir well for a minute or two. Stir in peas, mushrooms, and lemon juice, and simmer uncovered for 5 – 10 minutes, until peas are tender. Add tomatoes. Stir carefully over heat a few times until mixture is hot.