Serving Size / Yield
- 8 oz Medium carrots (peeled)
- 2 tsp Vegetable oil
- 1/4 C Water
- 6 oz Frozen Chinese pea pods (partially thawed)
- 8 oz Sliced water chestnuts (drained)
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 1/8 tsp Black pepper
Cut carrots diagonally into thin slices
Heat the wok over medium high heat until hot. Drizzle vegetable oil into the wok and heat 30 seconds. Add carrots and stir fry until lightly browned.
Reduce heat to medium.
Add water; cover the wok and cook about 4 minutes or until carrots are crisp tender.
Add pea pods, water chestnuts, sesame oil, salt, and pepper to the wok. Stir fry until pea pods are heated through.
Transfer to a serving dish.