Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This recipe works well with fresh or frozen veggies and the flavors with the herbs will knock your socks off. It is a larger recipe but reheats well .

Recipe Summary test

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

74 calories; protein 3.5g; carbohydrates 12.6g; fat 1g; sodium 100.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 4 stars
05/16/2018
Made as written and this turned out pretty good. Lose the mint and you'll have a 5 star. It just didn't belong. Other than that this was a great recipe. Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/16/2018
Made as written and this turned out pretty good. Lose the mint and you'll have a 5 star. It just didn't belong. Other than that this was a great recipe. Read More
(1)
Rating: 5 stars
05/16/2020
I used red oninons. Topped with chopped raw almonds. SUPER DELICIOUSNESS. Easy breezy to make. Read More
Rating: 3 stars
03/01/2021
Just okay. Read More
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