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Photo of Stir-Fried Vegetables by WW

Stir-Fried Vegetables

1
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
4
Difficulty
Easy
This colourful blend of vegetables gets traditional Asian flavour from sesame oil and soy sauce. Add baby corn and water chestnuts for even more texture and flavour.

Ingredients

Sesame oil

2 tsp(s)

Garlic

2 clove(s), large, minced

Uncooked sugar snap peas

2 cup(s), or pea pods, trimmed

Carrots

2 cup(s), sliced thinly on a diagonal

Uncooked scallions

1 oz, chopped

Low sodium soy sauce

1½ tbsp(s)

Cilantro

2 tbsp(s), chopped (optional)

Instructions

  1. Coat a wok or large nonstick skillet with cooking spray and set over medium-high heat; add oil and 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.

Notes

*The addition of 1 cup each of baby corn and water chestnuts could result in a change to Points values per serving.

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