Corn, Green Peas, and Carrots Recipe

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.