Tender-crisp vegetables are no-fuss, colourful partners to the pork.
Ingredients:
4 cups (1 L) sugar snap peas, (1 lb/500 g)
3 carrots, (8 oz/250 g)
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) salt
1 pinch pepper
1/4 cup (60 mL) chicken stock
Preparation:
Trim stem end of peas. Peel carrots; cut into 2 1/2- x 1/4- x 1/4-inch (6 cm x 5 mm x 5 mm) sticks. Set aside separately.
In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes.
Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.
Servings: 6
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
3 g
3 g
0
9 g
3 g
0 mg
155 mg
-
4%
12%
92%
60%
12%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
3 g
3 g
0
9 g
3 g
0 mg
155 mg
-
4%
12%
92%
60%
12%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
69
3 g
3 g
0
9 g
3 g
0 mg
155 mg
-
4%
12%
92%
60%
12%
