1 spray(s) cooking spray
2 tsp sesame oil
2 medium garlic clove(s), minced
2 cup(s) sugar snap peas, or pea pods, trimmed
2 cup(s) carrot(s), sliced thinly on a diagonal
2 medium scallion(s), chopped
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp cilantro, fresh, chopped (optional)
Coat a wok or large nonstick skillet with cooking spray and set over medium-high
heat; add oil and heat.
Add garlic and stir-fry 1 minute.
Add sugar snap peas, carrots and scallions; stir-fry 3
minutes, stirring constantly.
Add soy sauce and cook until vegetables are crisp-tender, about 1 minute. Remove
from heat and stir in cilantro.
Yields about 1/2 cup per serving.
POINTS® Value: 1
*The addition of 1 cup each of baby corn and water chestnuts changes the recipe
to a POINTS value of 2 per serving.