Recipe - Stir-Fried Carrots And Potatoes

1 tablespoon Corn oil
4 Mediumsized carrots; (about
One half pound), peeled and cut
into matchstick strips
One half cup Water
1 lg Allpurpose potato; peeled
and cut into matchstick
strips
1/8 teaspoon Black pepper
1 tablespoon Snipped fresh chives or
minced parsley

As promised, here are a couple of my favorite recipes from Reader's Digest
"Great Recipes for Good Health". I've given you the nutritional counts as
provided by the book and as computed by my software. For some reason, my
software continues to be higher (I choose to believe the book).

In a 10" nonstick skillet, heat the corn oil over moderately high heat for
1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in One fourth cup
of water and steam, covered, over moderate heat, shaking the pan
occasionally, for 3 minutes or until the liquid has evaporated.

Add the potato and the remaining water and steam, covered, for 3 minutes or
until the water has evaporated and the vegetables are just tender. Season
with pepper and sprinkle with chives.

Calories per serving: 86 book/151 my software 22%CFF, Total fat: 4g/4g, Sat
fat: 0g/0g, Chol: 0mg/0mg, Protein: 1g/3g, Carb: 13g/27g, Sodium: 21g/32g,
Sugars: 0/0, Fiber: 2g/1g.

Posted to EATLF Digest by BunnyMama@aol.com on Feb 5, 1998