Stir-fried vegetables

Name: Stir-fried vegetables
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tsp(s) Sesame oil; 2 clove(s), large Garlic minced; 2 cup(s) Uncooked sugar snap peas or pea pods, trimmed; 2 cup(s) Carrots sliced thinly on a diagonal; 1 oz Uncooked scallions chopped; 1.5 tbsp(s) Low sodium soy sauce; 2 tbsp(s) Cilantro chopped (optional)

Points® value

Durée totale

15 m

Temps de prép.

10 m

Temps de cuisson

5 m

Part(s)

Difficulté

Facile

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.

Ingrédients

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

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.

Notes

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

Stir-fried vegetables

Ingrédients

Instructions

Notes

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