I eat Peas & Carrots

1
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

Add to Grocery List

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

How to Make I eat Peas & Carrots

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!!

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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