Corn, Green Peas, and Carrots Recipe

Erin Coleman, R.D., L.D.
Corn, green peas and carrots

Ingredients for Corn, Green Peas, and Carrots Recipe

  • 1 cup frozen green peas (thawed)
  • 1 cup frozen corn (thawed)
  • 1 small red bell pepper, cut into strips
  • 1 cup frozen diced carrots (thawed)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • Fresh ground pepper to taste
  • Fresh parsley, as garnish (optional)

Instructions

  1. Heat oil in large saucepan over medium heat.
  2. Add the peas, corn, carrots, and bell pepper slices.
  3. Cook for about 5 minutes (stirring occasionally), or until peppers soften.
  4. Add soy sauce and ground pepper.
  5. Cook for an additional 1 to 3 minutes.
  6. Remove from heat and transfer to platter.
  7. Garnish with parsley before serving.

Serves: 4 (1-cup servings)

Variations and Serving Suggestions

  • Add in 2 teaspoons of sesame seeds when you add the soy sauce and ground pepper.
  • Add a dash of teriyaki sauce when you add the soy sauce and ground pepper.
  • Replace sesame oil with olive oil.
  • Substitute canned vegetables for frozen; just drain them first. Using fresh vegetables works, too, but add cooking time to be sure the carrots soften.
  • Mix and match the veggies: try pinto beans instead of peas, cauliflower instead of corn, or zucchini instead of carrots.
  • Serve with steamed or fried rice or as a side to seasoned chicken or pork.
Corn, Green Peas, and Carrots Recipe