Teriyaki Snow Peas and Carrots

Liz Weiss and Janice Newell Bissex


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Makes 4 servings

1 teaspoon canola oil

1 medium carrot, peeled and cut into 1/16-inch rounds

2 teaspoons reduced-sodium teriyaki sauce

1 teaspoon toasted sesame seeds, optional

3 cups snow peas, strings removed (about 9 ounces)

If getting a vegetable on the dinner table is a challenge in your house, you’ll welcome this quick weeknight stir-fry. We pair crunchy snow peas (a variety of pea eaten whole in its fl at-shaped pod) with kid-friendly carrots, and stir in a smidgen of teriyaki sauce. The carrots are high in vitamin A, and snow peas are a good source of vitamin C.


Heat the oil in a large nonstick skillet over medium-high heat. Add the snow peas and carrot, and cook, stirring frequently, until the vegetables are crisptender, about 5 minutes.

Transfer to a bowl and stir in the teriyaki sauce until the vegetables are well coated. Top with sesame seeds if desired.

Per Serving:

Calories: 50

Carbohydrates: 8 g

Fat: 1.5 g

Protein: 2 g

Fiber: 2 g

Active Time: 10 minutes

Total Time: 15 minutes