| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | 6 | Servings | ||
INGREDIENTS
| 20 | Baby carrots, trimmed | |
| peeled | ||
| 1/2 | lb | Sugar snap peas, stringed |
| 1 1/2 | t | Vegetable oil, 12 oz |
| 2 | T | Canned low-salt chicken |
| broth | ||
| 1 | T | Garlic, minced |
INSTRUCTIONS
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 0.5 g; cholesterol 0.5 mg Printed in Bon Appetit April 1998 Typed and Busted by [email protected] Recipe by: Sally Anne smith and Ron Lento Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 0mg
Sodium: 452.5mg
Potassium: 268.7mg
Carbohydrates: 4.7g
Fiber: 1.3g
Sugar: 2.6g
Protein: 3.4g