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
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.