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Photo of Stir-Fried Vegetables by WW

Stir-Fried Vegetables

1
Points® value
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

1 spray(s)

Sesame oil

2 tsp

Garlic

2 clove(s), minced

Sugar snap peas

2 cup(s), whole, or pea pods, 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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