Mange Tout & Carrots with Soy Sauce.
Yield
4 servingsPrep
25 minCook
7 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 300 | grams |
baby carrots
|
|
| 350 | grams |
mange trout
trimmed. |
* |
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
ginger root
1 cm piece, , chopped |
*
|
| 25 | grams |
sunflower seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+2 | grams |
baby carrots
|
|
| 3.5E+2 | grams |
mange trout
trimmed. |
* |
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | each |
ginger root
1 cm piece, , chopped |
*
|
| 25 | grams |
sunflower seeds
toasted |
|
Directions
Remove the tops from the carrots, then scrub them.
Bring a large steamer to the boil and steam the carrots for 5 minutes.
Add the mange tout and steam for a further 2 minutes.
Place the vegetables, soy sauce, garlic and ginger in a large pan and stir for one minute until thoroughly mixed.
Put into a large bowl and sprinkle with the sunflower seeds.
Serve.
