Asian Snow Peas


1 teaspoon sesame oil 1/2 pound fresh or frozen snow pea pods, ends trimmed 1/2 cup diagonally sliced carrots 1/4 cup sliced water chestnuts, canned, no salt added 1/2 cup low sodium chicken broth 1 teaspoon light or low-sodium soy sauce 1 teaspoon cornstarch


In A Nonstick Skillet Over Medium-high Heat, Add The Oil. Sauté Snow Peas And Carrots For 2 Minutes. Add Water Chestnuts And Chicken Broth And Bring To A Boil. Cover, Reduce Heat, And Simmer 5 Minutes Or Until Vegetables Are Crisp-tender. Combine Soy Sau

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