Cook Time: 6

Serves: 40 minutes


Asian snow peas


  1. Add oil to a nonstick skillet and heat on mediumhigh.
  2. Add snow peas and carrots.
  3. Sauté 2 minutes.
  4. Add water chestnuts and broth.
  5. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
  6. Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
  7. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.
  • Unlike other peas, snow peas are eaten whole with the shell intact.
  • No cornstarch on hand? Use 2 teaspoons of all-purpose flour instead.


  • Fruits and Veggies Matter from the US Centers for Disease Control and Prevention—US government resource in the public domain

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