Ginger Peas and Carrots

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    small carrots, cut into thin slices (or use a little bag of baby carrots)
  • 2
    tablespoons chicken stock or 2 tablespoons vegetable stock
  • 1
    cup peas
  • 12
    teaspoon fresh grated gingerroot (remember to peel it!)
  • 1
    garlic clove, minced (or use it out of a jar)
  • 14
    cup water
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DIRECTIONS

  • In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water.
  • Partially cover the pan and when the water boils, turn down the heat and steam for
  • 5-7 minutes or until the carrots are tender.
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