| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 20 |
|
Baby carrots; trimmed, peeled |
| 1/2 |
lb |
Sugar snap peas; stringed |
| 1 1/2 |
ts |
Vegetable oil; (12 oz) |
| 2 |
tb |
Canned low-salt chicken broth |
| 1 |
tb |
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 Carriej999@AOL.com
Recipe by: Sally Anne smith and Ron Lento
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4,
1998
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