Source: Stella Fong | Catégorie: Sauté et friture

Shredded Sugar Snap Pea and Carrot Stir-Fry

A simple, quick and healthy stir-fry!

Shredded Sugar Snap Pea and Carrot Stir-Fry


  • 2 tsp canola oil 10 mL
  • 1 clove garlic, minced
  • 1 Tbsp minced ginger 15 mL
  • 2 medium carrots, peeled, julienned
  • 4 oz sugar snap peas or snow peas, julienned 125 g
  • 4 stalks green onion, julienned
  • 2 tsp low sodium soy sauce 10 mL
  • 1/4 tsp fresh ground pepper 1 mL


  • 1. In a wok or heavy skillet, heat canola oil over medium-high. Add garlic and ginger and sauté until fragrant, about 30 seconds.  
  • 2. Add carrots and sauté until slightly softened, about 2 minutes.
  • 3. Add snap peas and sauté until tender, about 2 minutes.
  • 4. Add green onions and stir-fry for another minute. Drizzle soy sauce over vegetables and season with black pepper. Serve immediately.


6 servings



Per Serving

Lipides1.5 g
Gras saturés0 g
Cholestérol0 mg
Glucides5 g
Fibres1 g
Protéines1 g
Sodium60 mg