Makes 4 servings
|8||ounces medium carrots, peeled|
|2||teaspoons vegetable oil|
|1||can (8 ounces) sliced water chestnuts, drained|
|1||package (6 ounces) frozen Chinese pea pods, partially thawed|
|1||teaspoon dark sesame oil|
|1/8||teaspoon black pepper|
- Cut carrots diagonally into thin slices.
- Heat wok over medium-high heat 1 minute or until hot. Drizzle vegetable oil into wok and heat 30 seconds. Add carrots; stir-fry until lightly browned. Reduce heat to medium.
- Add water; cover and cook about 4 minutes or until carrots are crisp-tender.
- Add water chestnuts, pea pods, sesame oil, salt and black pepper; stir-fry until heated through. Transfer to serving dish.
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