Cook Time: 6
Serves: 40 minutes
- 1 tsp sesame oil
- ½ lb fresh or frozen snow pea pods, ends trimmed
- ½ cup carrots, sliced diagonally
- ¼ cup canned water chestnuts, sliced, no-salt added
- ½ cup low-sodium chicken broth
- 1 tsp low-sodium soy sauce
- 1 tsp cornstarch
- Add oil to a nonstick skillet and heat on mediumhigh.
- Add snow peas and carrots.
- Sauté 2 minutes.
- Add water chestnuts and broth.
- Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
- Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
- 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