There is no question that red peppers are my favorite veggie. I think it's the sweetness - there is nothing like them. Sugar snap peas are another favorite - and who can't love carrots? I was searching for something to make to use up what I had left of a bag of carrots - and this recipe from the EW June/July 05 issue looked perfect to use some of it up.
Of course, since it was a weeknight, I was looking for simple, which this definitely was. Unfortunately, I over-steamed a little bit in my electric steamer, but it didn't seem to have an overwhelming impact. The one thing I did not like is that I felt there was just a little too much oil for the veggies - it didn't as much coat as drain to the bottom of the bowl. I did add salt and pepper after first taste, because it seemed to need it. The leftovers did reheat well, although on first opening of the bowl the sesame was a little pungent.
* Exported from MasterCook *
Sesame Snap Peas with Carrots & Peppers
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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8 ounces sugar snap peas -- trimmed
1 small red bell pepper -- cut into strips
1 large carrot -- peeled and thinly sliced
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon sesame seeds
freshly ground black pepper -- to taste
Bring 2 inches of water to a boil in a pan. Put peas, bell pepper and carrot in a steamer basket and place in the pan. Cover and steam, stirring once, until crisp-tender, 5 to 7 minutes. Transfer to a medium bowl; add soy sauce, oil, sesame seeds and pepper; toss to coat. Serve warm.
"EW June/July 2005"
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Per Serving (excluding unknown items): 76 Calories; 4g Fat (45.5% calories from fat); 2g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 160mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0