Sauteed Snap Peas, Carrot and Mushroom

Simple sauteed vegetables dish. Snap peas (also called sugar snaps), carrots and mushroom are healthy, delicious and also create beautiful colors together. For vegetarians, skip the fish sauce and substitute the chicken stock with vegetable stock or water.

Sauteed Snap Peas, Carrot and Mushroom
Sauteed Snap Peas, Carrot and Mushroom

Sauteed Snap Peas, Carrot and Mushroom

Serve : 2

Ingredients :
200 gr snap peas
100 gr carrots, peel and slice into matchsticks
150 gr white button mushroom, cut the stalk and slice
1 clove garlic, peel and mince
3 tbsp cooking oil
2 drops fish sauce
75 ml chicken/vegetable stock or water
salt and pepper to taste

Steps :
Into a pan over medium high heat, add in cooking oil and garlic. Fry garlic until fragrance.

Add in snap peas, carrots, mushrooms and fish sauce. Saute them for a while then add in the stock.

Season with salt and pepper. Cook until soften (do not cook them too long) then turn off the heat immediately. Transfer into a serving plate. Serve with cooked white rice and another dishes such as Sweet and Sour Pork, Pork and Shrimp Cake, Sweet Braised Pork Ribs, Orange Chicken, Spring Rolls, Charsiu BBQ Pork.

Recipe by Veronica

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