Shredded Sugar Snap Pea and Carrot Stir-Fry
INGRÉDIENTS
- 2 tsp canola oil 10 mL
- 1 clove garlic, minced
- 1 Tbsp minced ginger 15 mL
- 2 medium carrots, peeled, julienned
- 4 oz sugar snap peas or snow peas, julienned 125 g
- 4 stalks green onion, julienned
- 2 tsp low sodium soy sauce 10 mL
- 1/4 tsp fresh ground pepper 1 mL
PRÉPARATION
- 1. In a wok or heavy skillet, heat canola oil over medium-high. Add garlic and ginger and sauté until fragrant, about 30 seconds.
- 2. Add carrots and sauté until slightly softened, about 2 minutes.
- 3. Add snap peas and sauté until tender, about 2 minutes.
- 4. Add green onions and stir-fry for another minute. Drizzle soy sauce over vegetables and season with black pepper. Serve immediately.
RENDEMENT
6 servings
PORTION
VALEUR NUTRITIVE
Per Serving
| Calories | 40 |
| Lipides | 1.5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 5 g |
| Fibres | 1 g |
| Protéines | 1 g |
| Sodium | 60 mg |
