This Asian-inspired recipe is easy and ready in minutes. Look for fresh or frozen snow peas in your local grocery store.
- 1 tsp. sesame oil
- 1/2 pound fresh or frozen snow peas, ends trimmed
- 1/2 cup carrots, sliced diagonally
- 1/4 cup canned water chestnuts, sliced, no salt added
- 1/2 cup low-sodium chicken broth
- 1 tsp. low-sodium soy sauce
- 1 tsp. cornstarch
Add oil to a nonstick skillet and heat over medium-high heat until hot. Add snow peas and carrots. Saute for 2 minutes. Add water chestnuts and chicken broth. Bring to a boil. Cover, reduce heat and simmer for 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch in a small bowl and stir until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.
Makes 4 servings.
Per serving: 60 calories. Fat: 2 grams. Sodium: 65 milligrams. Fiber: 2 grams. Saturated Fat: 0 grams. Total Carbohydrates: 9 grams. Protein: 3 grams.
Recipe adapted from fruitsandveggiesmorematters.org.