Gingered snow peas

6 ounces fresh snow peas
2 medium carrots (6–8 inches in length)
1 teaspoon peanut oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1 teaspoon lite (low-sodium) soy sauce

Wash and drain snow peas. Remove pod string with a sharp knife if necessary. Using a vegetable peeler, shave the carrots into thin strips until you reach the inner core layer of the carrot; discard core. You should get about 1/2 cup or more of shavings from the two carrots. Heat peanut oil in a medium skillet or wok over medium-high heat. Add shallots and ginger and stir, then add snow peas and stir-fry approximately 2 minutes until peas are bright green and still crisp. Add soy sauce and carrot shavings and stir-fry only 30–60 seconds more. (Overcooking the carrots will cause them to shrink considerably.)

Nutrition Facts

Per Serving:
  Calories: 45
  Carbohydrate: 7 g
  Protein: 2 g
  Fat: 1 g
  Saturated fat: 0 g
  Cholesterol: 0 mg
  Sodium: 69 mg
  Fiber: 2 g
 
Exchanges per serving: 1 vegetable
Carbohydrate choices: 1/2