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Vegetable Recipes• Mushrooms to Plantains • >  Peas, Oriental Snow Peas


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Makes 4 servings.

• 1 tsp sesame oil
• ½ lb fresh snow pea pods, trimmed
• ½ cup diagonally sliced carrot
• ¼ cup sliced water chestnuts
• ½ cup canned low-sodium chicken broth
• 1 tsp low-sodium soy sauce
• 1 tsp cornstarch

Add oil to a nonstick skillet and heat over medium-high heat until hot.

Add snow peas and carrots. Sautè 2 minutes.

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

Combine soy sauce and cornstarch, stir until cornstarch dissolves.

Add to vegetable mixture.
Cook over medium heat, stirring constantly, until sauce thickens.

Serve immediately.

Nutritional analysis per serving: Calories 50, Fat 1.5g, Saturated Fat 0.3g, Cholesterol 0mg, Carbohydrates 8.5g, Dietary Fiber 2.5g, Sodium 66mg, Protein 2g.

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