I eat Peas & Carrots

Lisa G. Sweet Pantry Gal


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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10 Min
10 Min


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  • 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
  • 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

How to Make I eat Peas & Carrots


  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!!

Printable Recipe Card

About I eat Peas & Carrots

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

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