Mange Tout & Carrots with Soy Sauce
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
baby carrots
|
|
| 12 | ounces |
mange trout
trimmed |
* |
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | clove |
garlic
crushed |
|
| ½ | inch |
ginger
root, fresh, peeled, chopped |
*
|
| 1 | ounce |
sunflower seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
baby carrots
|
|
| 346.8 | ml/g |
mange trout
trimmed |
* |
| 3E+1 | ml |
soy sauce, tamari
|
|
| 0.5 | clove |
garlic
crushed |
|
| 0.5 | inch |
ginger
root, fresh, peeled, chopped |
*
|
| 28.9 | ml/g |
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.
