chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Monday, December 5, 2011

Sesame Peas and Carrots

sesame peas and carrotsI love anything with Panko bread crumbs. I have been making Pork Tonkatsu often because it reminds me so much of my beloved Pork Things.  I have made this recipe with green beans in the past, but it was nothing special, I wanted something new.  C is a huge fan of snow peas, Miss F likes them too, but she always tries to squeeze the 'peas' from them.  I had carrots leftover from C's birthday carrot cake, so this recipe was born.  It would work with any vegetable that can be stir fried quickly.  I also like to add Sriracha at the end to ensure Miss F will eat her veggies.
Sesame Peas and Carrots

2 teaspoons canola oil
1 cup snow peas
2 carrots, peeled and sliced
1 tablespoon soy sauce
1 teaspoon sesame oil (I used spicy sesame oil)
2 teaspoons sesame seeds

In a wok or skillet, heat the oil over medium-high heat.  Add the snow peas and carrots, saute, stirring often, for 3 to 4 minutes, until vegetables become crisp tender.  Pour the soy sauce over top and saute for a minute more.  Toss the peas and carrots with the sesame oil and sprinkle the sesame seeds on top.  Serve alone or over rice.
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1 comment:

Laura said...

Yum, what a fun twist on peas and carrots!

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