Gingered carrots and snow peas

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10 min


8 servings

* PLUS Cooking time: 7 minutes


  • 1 kg slim carrots , or 2 450-g bags baby carrots
  • 4 cups snow peas , about 375 g
  • 6 green onions
  • 2 tbsp unsalted butter
  • 1/4 cup ginger sauce
  • 1/2 cup toasted nuts , such as pecans (optional)


  • Peel slim carrots, then slice on an extreme diagonal, forming slices about 2 inches (5 cm) long. Slice baby carrots lengthwise on a diagonal. Place carrots in a saucepan. Cover with water. Cover and bring to a full rolling boil over high heat. Cook just until tender-crisp, from 2 to 3 minutes after coming to a boil. Drain, then immediately rinse with cold water to stop cooking. If making ahead, refrigerate in a resealable plastic bag for up to 2 days.
  • Just before serving, trim ends from snow peas. Thinly slice onions. In a large frying pan set over medium heat, melt butter. Add carrots and stir often, just until warm, up to 4 minutes. Then add snow peas and stir constantly until they turn bright green, about 1 minute. Remove from heat. Stir in ginger sauce and stir until evenly coated. Taste and stir in a little more sauce, if needed. Turn into a warm serving bowl and sprinkle with onions and nuts, if using.

Nutrition (per serving)

  • Calories
  • 107,
  • Protein
  • 2.7 g,
  • Carbohydrates
  • 17.9 g,
  • Fat
  • 3.2 g,
  • Fibre
  • 4.3 g,
  • Sodium
  • 287 mg.

Carrots and snow peas get the holiday glamour treatment with a ginger glaze. Blanch the carrots a day ahead, then it’ll take less than 5 minutes to bring them piping hot to the table.