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Home » Recipes » Carrot Snow Pea and Celery Stir Fry

Carrot Snow Pea and Celery Stir Fry

Published: Feb 26, 2013 · Modified: Aug 14, 2021 by LindySez · This post may contain affiliate links

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This bright colorful Asian-Style Carrot Snow Pea and Celery Stir Fry is a low-calorie, low-fat addition to any Asian-inspired meal.

Carrot Snow Pea and Celery Stir Fry cooked.

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.  

Carrot Snow Pea and Celery Stir Fry in a fry pan.

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 in a fry pan.

Carrot Snow Pea and Celery Stir Fry

LindySez
This bright colorful Asian-Style Carrot Snow Pea and Celery Stir Fry is a low-calorie, low-fat addition to any Asian inspired meal.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish, Vegetables
Cuisine Asian
Servings 4 servings
Calories 62 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 1gSodium: 299mgFiber: 3gCalories: 62kcalPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 2gProtein: 2gCarbohydrates: 9g
Keyword Asian style vegetables, low-fat vegetable, quick vegetable
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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

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