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

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