- 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.)
Yield: 4 servings. Serving size: 1/2 cup.
Nutrition Facts Per Serving:
Calories: 45, Carbohydrates: 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.
This recipe was developed by Kathleen Stanley, the Diabetes Education Program Coordinator at Central Baptist Hospital in Lexington, Kentucky. She frequently performs cooking demonstrations and has been involved in diabetes education for over 18 years.