This is a quick and simple method for making Asian-inspired snow peas and carrots.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- cooking spray
- 1 teaspoon sesame oil
- ½ pound snow peas
- ½ cup thinly sliced carrot
- ½ cup chicken broth
Instructions
- Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
- Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 0 g |
| Sodium | 467 mg |
| Sugars | 6 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I added extra garlic and ginger as another reviewer advised, and I also added mushrooms because I had them on hand. This is a fast and simple and nutritious side dish. I will make it again.
This turned out pretty good overall. Quite a simple dish. However one person commented on how hard it was to mix the corn starch and soy sauce in on top of the peas and I agree. I think next time I will mix that with the chicken broth and pour it in that way. Also, the recipe called for using sesame oil and I didn’t see where to use it in the directions.
Very tasty but not remotely Oriental
We liked this a lot. Plenty of flavor and made for a great side dish for our Egg Foo Yung. Added to my regular rotation so thanks for posting.
Made it as written, and added a chicken breast. It’s a good base, but I’ll add ginger and garlic and pepper next time.
This recipe is very good.I add only 2 gloves garlic and made step by step.Came exactly how recipe call.Very easy and taste veggies dish.
we liked it. nice change of pace.
Quick and easy side dish, tastes just like I’d expect in a restaurant. Exactly what I was looking for, thanks!
I added broccoli, onion, garlic, green pepper and yellow squash. Then I multiplied the rest of the ingredients by 1/2 again and added about 1T sesame oil and about 1 tsp salt to the veggies while cooking. It was absolutely wonderful.
good, may need to double sauce
Comes out pretty bland as written; additional spices of some kind are needed.
As it is a good start to a flavorful dish. I added fresh ginger, garlic, and a little hot pepper oil. We like a little heat. Sometimes add mushrooms. For the protein, chicken or shrimp is a wonderful addition. After a little additions it is a 5 star dish.
I absolutely love this dish. I agree with some of the others & I added ginger, minced garlic, & a lil garlic powder to the dish while cooking. I also added some soy sauce to my bowl.
This was a very nice quick veggie side with an Asian flair. We had found some beautiful snow peas at the store and could not pass them up. Did not know how I was going to fix them until I stumbled across this one. Instead of carrots I used a can of water chestnuts which complimented the sauce and still gave you some crunch and crispness to the dish.
An alright recipe, but I don’t think it had much flavor. I definitely added some extra soy sauce.
This was pretty good. I prepared it as written but next time I’ll add some ginger and garlic to the pan before adding the peas/carrots. As per Salser713, I’ll also add sesame seeds when serving next time. I had no problem mixing the soy with cornstarch as did jen55. However, it would be easy, with no change to the taste, to combine the soy, cornstarch and broth and add it to the pan all at once. There’s no need to make it 2 steps. I’ll make this again according to my notes above. it’s good to have simple recipes like this on hand
Excellent! I added some fried garlic to jazz it up a bit.
Very good~~didn’t change a thing.
Simple, tasty recipe that is now a family favourite. As other suggested I added some sesame seed prior to serving. I also added a 200 gram pack of udon noodles to soak up the sauce and served with a pork chop.
A perfect side for Asian dishes (I made this with Slammin Salmon, which is ridiculously delicious, btw), and then served it with rice. I liked the sauce over the rice as the Slammin Salmon’s sauce was too overpowering for me. This makes a lot of sauce so it was perfect for plain rice.
I make this all of the time and it is perfect as written. It works well with snap peas too.