Spring vegetable stir-fry - menu #1

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter or margarine
½ pounds Baby carrots
1 pounds Asparagus; cut diagonally into 2 inch pieces
½ pounds Sugar snap peas
¼ cup White wine
1 tablespoon Fresh tarragon; minced
¼ teaspoon Salt
¼ teaspoon Pepper

In large skillet melt butter over medium-high heat. Add carrots; cook, stirring frequently; until just starting to soften, 8 to 10 minutes.

Add asparagus and sugar snap peas; cook 2 minutes. Add wine, tarragon, salt and pepper. cover and reduce heat to low. Simmer until all vegetables are just tender, about 2 minutes.

Ready to serve in 20 minutes.

From Woman's World Magazine April 30, 1996

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