2 tsp sesame oil 2 medium garlic clove(s), minced 2 cup sugar snap peas, or pea pods, trimmed 2 cup carrot(s), sliced 2 medium scallion(s), chopped 1 1/2 Tbsp low-sodium soy sauce 2 Tbsp cilantro, fresh, chopped (optional)

Ingredients

2	tsp sesame oil
2	garlic clove(s), minced
2	cup sugar snap peas, or pea pods, trimmed
2	cup carrot(s), sliced
2	medium scallion(s), chopped
1 1/2	tbsp soy sauce
2	tbsp cilantro, fresh, chopped (optional)

Directions

1. Heat oil in a wok or large nonstick skillet over medium-high heat; add garlic and stir-fry 1 minute. Add sugar snap peas, carrots and scallions; stir-fry 3 minutes, stirring constantly.
   
   
2. Add soy sauce and cook until vegetables are crisp-tender, about 1 minute. Remove from heat and stir in cilantro. Yields about 1/2 cup per serving.
   
   
3. This colorful blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Toss in a can of baby corn and water chestnuts for added texture and flavor (the addition of 1 cup of each changes the recipe to a POINTS value of 2 per serving).
   
   

Categories

Appetizers

Nutritional Analysis

Nutrition Grade 96% confidence

Good points No cholesterol High in dietary fiber High in manganese High in potassium Very high in vitamin A Very high in vitamin C

Bad points Very high in sodium High in sugar