Asian Snow Peas



1 teaspoon sesame oil

1/2 pound snow pea pods, fresh or frozen

1/2 cup carrots, sliced

1/4 cup water chestnuts, canned, low-sodium, sliced

1/2 cup chicken broth, low-sodium

1 teaspoon soy sauce, low-sodium

1 teaspoon cornstarch 


4 servings

1. Add oil to nonstick skillet and heat on medium-heat. Add snow peas and carrots. Sauté for 2 minutes.

2. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer for approximately 5 minutes (or until vegetables are crisp-tender).

3. In separate bowl, combine soy sauce and corn starch, stir until cornstarch dissolves. Add to vegetable mixture.

4. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately. 


Nutrition information:


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