500 ml fresh pea pods 2 cup
50 ml cold water 1/4 cup
15 ml soy sauce 1 tbsp
5 ml cornstarch 1 tsp
5 ml sugar 1 tsp
2 ml ginger root, grated 1/2 tsp
.5 ml pepper 1/8 tsp
15 ml cooking oil 1 tbsp
125 ml carrot, thinly sliced 1/2 cup
Remove strings and tips from pea pods.
For sauce; combine water, soy sauce, cornstarch, sugar, ginger root and pepper. Set aside pods and sauce.
Pour oil into a wok or medium skillet. Preheat over medium-high heat. Stir-fry carrot in hot oil 2 minutes. Add pea pods, stir-fry 2 to 3 minutes or until vegetables are tender-crisp.
Push vegetables from centre of wok. Stir sauce. Carefully add sauce to centre of wok. Cook and stir until thickened and bubbly. Stir all ingredients to coat with sauce. Cook and stir about 1 minute more or until heated through. Serve immediately.
Serves 4