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Ingredients30 m servings 74 cals
Original recipe yields 10 servings
- Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.
- Cook's Note:
- Using frozen veggies cuts down on prep time considerably. Place both in a colander and run warm water over them until thawed, then continue with the recipe.
Per Serving: 74 calories; 1 g fat; 12.6 g carbohydrates; 3.5 g protein; 0 mg cholesterol; 100 mg sodium. Full nutrition
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