2 clove(s), medium, minced
uncooked sugar snap peas
2 cup(s), or pea pods, trimmed
2 cup(s), sliced thinly on a diagonal
1 oz, chopped
low sodium soy sauce
2 tbsp(s), chopped (optional)
- 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.
- 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.