Stir-fried sugar snap peas and baby carrots
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | Baby carrots; trimmed, peeled | |
| ½ | pounds | Sugar snap peas; stringed |
| 1½ | teaspoon | Vegetable oil; (12 oz) |
| 2 | tablespoons | Canned low-salt chicken broth |
| 1 | tablespoon | Garlic; minced |
Directions
Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes. Add sugar snap peas and cook until vegetables are crisp- tender, about 30 seconds. Drain vegetables. Transfer to large bowl of ice water and cool. Drain vegetables and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in paper towels. Seal in plastic bag and refrigerate.)
Heat oil in large nonstick skillet over high heat. Add vegetables; stir-fry 1 minute. Add broth; stir-fry 1 minute. Add garlic; stir until fragrant, about 2 minutes longer. Season with salt and pepper.
Per Serving: Calories 66; total fat 1 g; saturated fat ½ g; cholesterol ½ mg
Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@...
Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Apr 4, 1998