Stir-Fried Vegetables Ww Style |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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2 tsp sesame oil 2 medium garlic clove(s), minced 2 cup sugar snap peas, or pea pods, trimmed 2 cup carrot(s), sliced 2 medium scallion(s), chopped 1 1/2 Tbsp low-sodium soy sauce 2 Tbsp cilantro, fresh, chopped (optional) Ingredients:
2 tsp sesame oil |
2 garlic clove(s), minced |
2 cup sugar snap peas, or pea pods, trimmed |
2 cup carrot(s), sliced |
2 medium scallion(s), chopped |
1 1/2 tbsp soy sauce |
2 tbsp cilantro, fresh, chopped (optional) |
Directions:
1. Heat oil in a wok or large nonstick skillet over medium-high 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. Yields about 1/2 cup per serving.
3. This colorful blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Toss in a can of baby corn and water chestnuts for added texture and flavor (the addition of 1 cup of each changes the recipe to a POINTS value of 2 per serving).
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