Tender-crisp vegetables are no-fuss, colourful partners to the pork.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March, 2002
Ingredients
Method
Trim stem end of peas. Peel carrots; cut into 2 1/2- x 1/4- x 1/4-inch (6 cm x 5 mm x 5 mm) sticks. Set aside separately. In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.Nutritional facts Per serving: about
- Sodium 155 mg
- Protein 3 g
- Calories 69.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
%RDI
- Iron 12.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 92.0
- Vitamin C 60.0
