Sugar Snap Pea and Carrot Sauté

Ingredients

2 cups sugar snap peas

1 cup diagonally cut carrots

1 tbsp low sodium soy sauce

1 tsp rice vinegar

1 tsp dark sesame oil

Directions

1. Heat a large nonstick skillet over medium-high heat.

2. Coat pan with cooking spray.

3. Add sugar snap peas and carrots, and sauté for 3 minutes or until crisp-tender.

4. Remove from heat, and stir in the remaining ingredients.

Nutritional Information:

4 Servings

Serving Size: ¼ recipe

Calories: 44

Total Fat: 1.2g

Saturated Fat: 0.2g

Cholesterol: 0mg

Sodium: 170.5mg

Total Carbohydrate: 6.3g

Fiber: 1.9g

Protein: 1.7g

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.