- Total Time
This colorful blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Add baby corn and water chestnuts for even more texture and flavor.*
cooking spray1 spray(s)
sesame oil2 tsp
garlic clove(s)2 clove(s), medium, minced
uncooked sugar snap peas2 cup(s), or pea pods, trimmed
uncooked carrot(s)2 cup(s), sliced thinly on a diagonal
uncooked scallion(s)2 medium, chopped
low sodium soy sauce1 ½ Tbsp
cilantro2 Tbsp, fresh, 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.