Servings: 4

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Stir-Fried Veggies with Pignolias


2 bunches Baby Carrots, peeled if desired and trimmed
1 to 2 tablespoons olive or vegetable oil
1 8-ounce package Sugar Snap Peas, Snow Peas, or Purple Snow Peas, stringed if necessary
1/2 cup Frieda’s Pine Nuts
1 tablespoon lime or lemon juice
1 tablespoon Fresh Mint, chopped
1/4 teaspoon pepper
Fresh mint leaves for garnish


Slice carrots in half lengthwise. In steamer basket over boiling water, steam carrots 5 minutes. Remove from heat. In wok or large skillet, heat oil. Stir-fry carrots 2 minutes. Add peas and pignolias. Stir-fry 2 minutes more. Add lime or lemon juice, mint and pepper. Stir-fry 1-2 minutes to finish. Serve garnished with fresh mint leaves.

Source: Frieda’s Inc.