This bright colorful Asian-Style Carrot Snow Pea and Celery Stir Fry is a low-calorie, low-fat addition to any Asian-inspired meal.
The making of Carrot Snow Pea and Celery Stir Fry
Call me crazy, but I like my vegetables to taste like vegetables. Pure and simple. And this recipe for Carrot Snow Pea and Celery Stir-Fry does not disappoint.
While I occasionally use a sauce, I usually want the vegetable to be a low-fat, low-calorie, healthy addition to dinner. This recipe is a great addition to any Asian-inspired meal, including my Chinese-Style Baked Chicken Thighs.
Prep the Veggies
The vegetables are easily prepped while the chicken cooks.
To start: Blanch them in some boiling water for a minute or two, then cool them down immediately by plunging in an ice bath; (this not only helps the vegetables retain their bright colors it also keeps them from absorbing too much oil when cooking in the stir-fry). Get your pan hot, add a touch of grapeseed or olive oil, with just a dash or two of sesame seed oil. Stir-fry for 2 or 3 minutes then top with toasted sesame seeds. It's a tasty, healthy, and colorful addition to your plate.
Carrot Snow Pea and Celery Stir Fry
- 8 ounces snow peas cut into a julienne
- 2 large carrots peeled, cut into lengths about the same as the snow peas, and cut into a julienne (when cutting carrots it's always best to cut a little piece off one side to make a shelf, this keeps the carrot from rolling when you cut it. )
- 1 - 2 stalks celery sliced on the diagonal into ¼ inch slices
- 1 teaspoon grapeseed or extra virgin olive oil
- 1 teaspoon toasted sesame seed oil
- Salt and freshly ground pepper
- 1 - 2 tablespoons toasted sesame seeds (optional)
- 1 - 2 tablespoons thinly sliced green onion tops (optional)
- Prepare the vegetables. Bring a small saucepan of water to a boil, add the carrots and snow peas, blanch 1 - 2 minutes. Immediately drain and run cold water over or plunge into an ice bath. Allow to drain.
- Heat the oil in a large skillet or wok over medium-high heat. Add the carrot, celery, and snow peas, stir, tossing the vegetables with the oil for about 2 - 3 minutes or until crisp-tender. Season with salt and pepper, toss with the sesame seeds and onions if using. Serve.
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