Julienne of Carrots With Snow Peas
Published February 6, 1990
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound carrots, peeled and trimmed
½ pound snow peas, trimmed
1 tablespoon olive oil
½ teaspoon finely chopped garlic
1 tablespoon light soy sauce
2 tablespoons chopped scallions
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
11 grams carbs; 82 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 186 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the carrots into julienne strips about 1 ½ inches long.
- Step 2
Place the carrots in a saucepan, cover with water and bring to a boil. Simmer 4 minutes. Add the snow peas, bring to a boil, stir and cook for 2 minutes. Drain.
- Step 3
Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper. Stir and cook 1 minute. Serve.
Private Notes
Comments
Simple. I added some heat and a splash of sesame oil to finish. Nice quick vegetable for a week night.