1 tsp. sesame oil
\n1\/2 pound fresh snow pea pods, trimmed
\n1\/2 C. diagonally sliced carrot
\n1\/4 C. sliced water chestnuts
\n1\/2 C. canned low-sodium chicken broth
\n1 tsp. low-sodium soy sauce
\n1 tsp. cornstarch<\/p>\n
Add oil to a nonstick skillet and heat over medium-high heat until hot. Add snow peas and carrots. Saut\u00ef\u00bf\u00bd 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stir until cornstarch dissolves. Add to vegetable mixture. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately.<\/p>\n
Yield: 4 servings
\nCalories: 50
\nFat: 1.5g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 tsp. sesame oil 1\/2 pound fresh snow pea pods, trimmed 1\/2 C. diagonally sliced carrot 1\/4 C. sliced water chestnuts 1\/2 C. canned low-sodium chicken broth 1 tsp. low-sodium soy sauce 1 tsp. cornstarch Add oil to a nonstick skillet and heat over medium-high heat until hot. Add snow peas and carrots. Saut\u00ef\u00bf\u00bd 2 minutes. Add water chestnuts and broth. Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce…<\/p>\n