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Dinner recipe · from the recipe book

Lemony Sautéed Snow Peas and Carrots with Mint

Crisp-tender snow peas and sweet carrot ribbons glossed with lemon butter, brightened with fresh mint and a little crunch from toasted sesame.

Lemony Sautéed Snow Peas and Carrots with Mint

Ingredients

  • 5⅓ cups340 gSnow peastrimmed, strings removed
  • 3½ medium200 gCarrotspeeled and cut into thin matchsticks
  • 2 medium30 gGreen onionsthinly sliced
  • 2 cloves6 gGarlicthinly sliced
  • 1 tbsp14 gOlive oil
  • 2⅛ tsp10 gUnsalted butter
  • 2 tbsp30 gWater
  • 1½ tbsp20 gLemon juice
  • 1½ tsp3 gLemon zest
  • 1 tbsp chopped6 gFresh minttorn
  • 2¾ tsp8 gSesame seeds
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prep first: trim the snow peas, cut the carrot into matchsticks, slice the green onion and garlic, zest the lemon and tear the mint.
  2. Toast the sesame seeds in a dry large skillet over medium heat, stirring, for 2 to 3 minutes until golden; tip them into a small bowl.
  3. Heat the olive oil in the same skillet over medium-high heat. Add the carrot and sauté for 3 minutes.
  4. Add the snow peas and the water and sauté for 2 to 3 minutes, until the water evaporates and the snow peas are bright green and crisp-tender.
  5. Lower the heat to medium, add the butter, garlic and green onion, and sauté for 1 minute until fragrant.
  6. Off the heat, stir in the lemon juice, lemon zest, salt and black pepper.
  7. Toss in the mint, scatter the toasted sesame seeds over the top and serve right away.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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