The colorful combination of sugar snap peas, red bell pepper and carrot plus an Asian-inspired flavors make this side dish a pleasure to whip up for a weeknight dinner.
sugar snap peas, trimmed (about 2 cups)
small red bell pepper, cut into strips (about 1 cup)
large carrot, peeled and thinly sliced (about 1 cup)
reduced-sodium soy sauce
toasted sesame oil
Freshly ground pepper, to taste
Place peas, bell pepper and carrot in a steamer basket over 2 inches of boiling water in a saucepan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Toss with soy sauce, oil, sesame seeds
Calories 82, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Sodium 168 mg, Carbohydrate 9 g, Fiber 3 g, Protein 2 g, Potassium 219 mg. Daily Values: Vitamin A 120%, Vitamin C 90%. Exchanges: Vegetable 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet