STIR FRY PEA PODS RECIPES

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PEA POD AND CARROT STIR-FRY RECIPE | EATINGWELL



Pea Pod and Carrot Stir-Fry Recipe | EatingWell image

This quick-and-easy vegetable stir-fry uses bottled minced ginger and garlic as well as purchased shredded carrots, so it will be ready to eat in just 15 minutes.

Provided by Diabetic Living Magazine

Categories     Healthy Snap Pea Recipes

Total Time 15 minutes

Number Of Ingredients 6

2 teaspoons toasted sesame oil
2 teaspoons bottled minced ginger
1 teaspoon bottled minced garlic (2 cloves)
2 cups fresh sugar snap pea pods, trimmed
1 cup purchased shredded carrots
2 teaspoons reduced-sodium soy sauce

Steps:

  • In a large skillet, heat oil over medium-high heat. Add ginger and garlic to skillet; stir-fry for 15 seconds.
  • Add pea pods and carrots. Stir-fry for 3 to 4 minutes or until pea pods are crisp-tender. Remove from heat. Drizzle with soy sauce; toss gently to coat.

Nutrition Facts : Calories 50 calories, CarbohydrateContent 6 g, FatContent 2.4 g, FiberContent 1.6 g, ProteinContent 1.5 g, SaturatedFatContent 0.3 g, SodiumContent 108.6 mg, SugarContent 3 g

SHRIMP AND PEA POD STIR-FRY RECIPE | EATINGWELL



Shrimp and Pea Pod Stir-Fry Recipe | EatingWell image

Pea pods were made for stir-fry dishes. This subtly flavored recipe calls for snow peas, but you could easily substitute snap peas. Serve with brown rice for a balanced and nutritious meal.

Provided by Diabetic Living Magazine

Categories     Healthy Brown Rice Recipes

Total Time 30 minutes

Number Of Ingredients 14

1 pound fresh or frozen medium shrimp in shells
½ cup reduced-sodium chicken broth
1 tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
2 teaspoons grated fresh ginger
2 teaspoons sesame oil
3 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon crushed red pepper
2 tablespoons vegetable oil
1 cup sliced onion
1 cup packaged fresh julienned carrots
12 ounces snow pea pods, trimmed
1?? cups hot cooked brown rice

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. For sauce, in a small bowl combine chicken broth, soy sauce, cornstarch, ginger, oil, garlic, salt and crushed red pepper.
  • In a 12-inch skillet or a wok heat vegetable oil over medium-high. Add onion and carrots; cook and stir 3 to 4 minutes or just until beginning to soften. Add pea pods; cook and stir 3 minutes. Add shrimp; cook and stir 3 minutes more or just until shrimp are opaque. Add sauce; cook and stir until thick and bubbly.
  • Serve shrimp mixture over rice.

Nutrition Facts : Calories 323.2 calories, CarbohydrateContent 32.5 g, CholesterolContent 158.8 mg, FatContent 10.5 g, FiberContent 4.9 g, ProteinContent 25.5 g, SaturatedFatContent 1.4 g, SodiumContent 498.8 mg, SugarContent 7.3 g

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