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!


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Rating:

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

Directions Step-By-Step

1
Wisk 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.
2
In 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.
3
Top 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