Stir-fried vegetables
1
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ready in a quick and easy 15 minutes, these colorful vegetables pair well with some leftover chicken for a clean portable lunch. A simple piece of grilled fish, such as tilapia or salmon, play well against the traditional Asian flavors of sesame oil and soy sauce for a fresh and healthy dinner. Add baby corn and water chestnuts for even more texture and flavor. A wok is ideal for stir-frying but a large nonstick skillet does very well also. Getting the pan really hot at medium-high and keeping the ingredients moving in the pan is the key to a perfect stir-fry.
Ingredients
Cooking spray
4 spray(s)
Sesame oil
2 tsp
Garlic
2 clove(s), minced
Sugar snap peas
2 cup(s), whole, trimmed
Carrots
2 cup(s), sliced thinly on a diagonal
Scallions
2 medium, chopped
Less sodium soy sauce
1½ Tbsp
Cilantro
2 Tbsp, fresh, 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.
3
Yields about 1/2 cup per serving.
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