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 1/4 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)
Method
- 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.
Step 1
Step 2
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
The making of Carrot Snow Pea and Celery Stir Fry
A printer-friendly recipe card can be found at the bottom of this post
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.
The 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 it also keeps them from absorbing too much oil when cooking in the stir-fry) toss 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.
Carrot Snow Pea and Celery Stir Fry
This bright colorful Asian-Style Carrot Snow Pea and Celery Stir Fry is a low-calorie, low-fat addition to any Asian inspired meal.
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 1/4 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
Step 1
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.
Step 2
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 Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 62Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 299mgCarbohydrates: 9gFiber: 3gProtein: 2g
Without optional ingredients. Nutritional values may not be 100% accurate
