Stir-Fried Vegetables
1
Points®
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.
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