| |
| INGREDIENTS |
| 2 tsp. |
sesame oil |
| 1 tbsp. |
minced fresh ginger root |
| ½ cup |
sliced mushrooms (baby bellas, porcini, or button) |
| 1 tbsp. |
minced garlic |
| ⅛ -¼ tsp. |
red pepper flakes |
| 1 tbsp. |
reduced sodium soy sauce |
| 1 tbsp. |
sugar |
| 1 tbsp. |
oyster sauce |
| |
salt to taste |
| 1 lb. |
fresh snow peas, trimmed |
| ½ cup |
julienned carrots |
| ½ cup |
sliced water chestnuts, drained |
| ½ cup |
julienne cut red bell peppers |
| 2 tsp. |
sesame seeds, toasted* |
|
*You can purchase toasted sesame seeds in the Asian aisle of your grocery store. |
|
|
|
| RECIPE |
- Heat sesame oil in a small sauce pan over medium heat.
- Add ginger and mushrooms. Sauté 2 minutes.
- Add garlic and red pepper. Cook 1 minute more.
- Stir in oyster sauce, soy sauce, sugar, and salt. Bring to a simmer but do not boil.
- Remove from heat and set aside to cool.
- Blanche snap peas for 30 seconds and place in ice bath to stop the cooking process.
- Drain thoroughly.
- Toss the drained snap peas with the sauce.
- Place in serving bowl and sprinkle with sesame seeds.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
85 |
|
| Total Fat |
2 g |
|
| Sodium |
129 mg |
|
| Total Carbohydrates |
14 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
