Sugar Snap Peas and Carrots

Sugar Snap Peas and Carrots by

Jasmin Queen


Serves 4


  • 1 tbsp. olive oil
  • 1 cup carrots, peeled and thinly sliced
  • 1 tbsp. fresh ginger, minced
  • 1 tbsp. garlic, minced
  • 8 oz. sugar snap peas
  • 1 cup edamame, shelled
  • ½ cup cashews
  • 1 tbsp. hot chili sesame oil
  • 2 tbsp. fresh mint, chopped
  • salt and pepper to taste


  1. In a large wok or skillet, heat oil over medium heat.
  2. Sauté carrots, ginger, and garlic for 2 minutes.
  3. Add sugar snap peas and sauté for 3 minutes or until the peas are tender, but still crisp.
  4. Add edamame, cashews, sesame oil, and salt and pepper. Sauté for 1 minute.
  5. Transfer to a serving dish and garnish with the fresh mint.

You can find frozen edamame already shelled in the freezer section at Ingles.