2 cups snap peas
1 teaspoon olive oil
1 garlic clove, minced
2 cups sliced mushrooms
Dash of salt
1 Tablespoon minced fresh mint
1 Tablespoon minced fresh dill
1 teaspoon balsamic vinegar

Remove fibrous string from peas before cooking. Heat oil. Add garlic, mushrooms and a dash of salt and cook on low-medium heat until tender, about 5 minutes.

Add peas and cook for 2 more minutes. Stir in mint, dill, and balsamic vinegar.

Add more salt to taste.