Spring vegetable stir-fry - menu #1
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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