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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 for Asian-Style Carrot Snow Pea and Celery Stir Fry is a great addition to any Asian inspired meal, including my Chinese-Style Baked Chicken Thighs.
I like my vegetables to taste like vegetables
These vegetables are easily prepped while the chicken cooks. Blanch them in some boiling water, cool them down by plunging in an ice-bath; (this not only helps the vegetables retain their bright colors and also keeps them from absorbing too much oil when cooking in the stir-fry) pop them into a hot pan to stir-fry with a bit of sesame seed oil. Top with toasted sesame seeds, and it’s a tasty, healthy, colorful addition to your plate.
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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