Stir-Fried Vegetables – Ww 1 Point |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Based on a recipe. “This colorful, quick-cooking blend of vegetables gets traditional Asian flavor from sesame oil and soy sauce. Add baby corn and water chestnuts for even more texture and flavor.” After adding 1 cup each of baby corn and water chestnuts this recipe is 2 points per serving. Ingredients:
1 spray cooking spray |
2 teaspoons sesame oil |
2 medium garlic cloves, minced |
2 cups sugar snap peas or 2 cups pea pods, trimmed |
2 cups carrots, thinly diagonally sliced |
2 medium scallions, chopped |
1 1/2 tablespoons low sodium soy sauce |
2 tablespoons fresh cilantro, chopped (optional) |
Directions:
1. Spray wok or large nonstick skillet with cooking spray and place over medium-high heat.
2. Add oil and heat. Add garlic and stir-fry one minute.
3. Add sugar snap peas, carrots, and scallions and stir-fry 3 minutes.
4. Add soy sauce and cook until vegetables are crisp-tender, about 1 minute.
5. Remove from heat and stir in cilantro, if desired.
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