I eat Peas & Carrots

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Not Your normal peas & carrots. Yummy Asian pea pods and carrots!
Makes a great side dish. Even better over some rice for a quick veggie stir fry!

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
10 Min
Cook:
10 Min
Method:
Saute

Ingredients

2
carrots cleaned and sliced into sticks
1 lb
sugar snap peas cleaned and string pulled
1/2 medium
red pepper sliced
1-2 Tbsp
olive oil
1 Tbsp
butter
1/2 tsp
grated garlic
1/2 tsp
grated ginger
1/2 c
chicken stock, no salt
1/4 c
soy sauce, low sodium
1 tsp
brown sugar
1 Tbsp
corn starch
1 pinch
red pepper flakes
2 Tbsp
red wine vinegar
juice of 1 lime
1 Tbsp
sesame oil
3 Tbsp
toasted sesame seeds

Step-By-Step

1Wisk a slurry in a cup with Chicken stock, brown sugar, soy sauce, corn starch. pepper flakes, vinegar and lime juice. Set aside.
Clean and cut veggies.
2In a large saute pan or wok Add butter and olive oil heat.
Add garlic and ginger to oil til fragrant.
Toss in carrots cook for 1 minute, add pea pods and peppers. Cook for another 2 minutes. Mix in sesame oil.
Pour slurry over veggies and cook till sauce thickens and veggies are al dente.
3Top with toasted sesames or fresh herbs.
Great served over rice!!

About this Recipe

Course/Dish: Vegetables, Rice Sides
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #Asian side