Snow Peas Oriental
1/2 lb. fresh snow pea pods, trimmed
1/2 cup carrots, sliced diagonally
1/2 cup water chestnuts, sliced
1/2 cup chicken broth (no salt)
1 tsp. low sodium soy sauce
1 tsp. cornstarch
Coat a non stick skillet with vegetable
cooking spray. Add some light sesame
oil, or olive oil; place over medium
heat until hot. Add peas and carrots;
sauté 1-2 minutes. Add water chestnuts
and broth; bring to a boil; cover and
reduce heat to simmer for 5 minutes
until vegetables are crisp. Combine soy
sauce and cornstarch; add vegetable
mixture, cook over medium heat, stirring
constantly until thick.
JL in South Jersey
http://www.nancyskitchen
