Recipe - Stir-Fried Sugar Snap Peas And Baby Carrots

20 Baby carrots; trimmed,
peeled
One half pound Sugar snap peas; stringed
1 One half teaspoon Vegetable oil; (12 oz)
2 tablespoon Canned lowsalt chicken
broth
1 tablespoon Garlic; minced

Cook carrots in large pot of boiling salted water until almost
crisptender, 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; stirfry
1 minute. Add broth; stirfry 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 0.5 g; cholesterol
0.5 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Sally Anne smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998