Asian Snow Peas

Cook Time: 6

Serves: 40 minutes

Ingredients

 * 1 tsp sesame oil
 * ½ lb fresh or frozen snow pea pods, ends trimmed
 * ½ cup carrots, sliced diagonally
 * ¼ cup canned water chestnuts, sliced, no-salt added
 * ½ cup low-sodium chicken broth
 * 1 tsp low-sodium soy sauce
 * 1 tsp cornstarch

Directions

 * 1) Add oil to a nonstick skillet and heat on mediumhigh.
 * 2) Add snow peas and carrots.
 * 3) Sauté 2 minutes.
 * 4) Add water chestnuts and broth.
 * 5) Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
 * 6) Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture.
 * 7) Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.


 * Tips
 * Unlike other peas, snow peas are eaten whole with the shell intact.


 * Variations
 * No cornstarch on hand? Use 2 teaspoons of all-purpose flour instead.

Source

 * Fruits and Veggies Matter from the US Centers for Disease Control and Prevention—US government resource in the public domain