Stir Fried Vegetables

 Stir-Fried Vegetables

1 spray(s) cooking spray
2 tsp sesame oil
2 medium garlic clove(s), minced
2 cup(s) sugar snap peas, or pea pods, trimmed
2 cup(s) carrot(s), sliced thinly on a diagonal
2 medium scallion(s), chopped
1 1/2 Tbsp low-sodium soy sauce
2 Tbsp cilantro, fresh, chopped (optional)

Coat a wok or large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat.

Add garlic and stir-fry 1 minute.

Add sugar snap peas, carrots and scallions; stir-fry 3 minutes, stirring constantly.

Add soy sauce and cook until vegetables are crisp-tender, about 1 minute. Remove from heat and stir in cilantro.

Yields about 1/2 cup per serving.

POINTS® Value: 1
Servings: 4

*The addition of 1 cup each of baby corn and water chestnuts changes the recipe to a POINTS value of 2 per serving.

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