Stir-Fried Sugar Snap Peas and Baby Carrots |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Chicken broth is combined with oil to stir-fry the vegetables. Ingredients:
20 baby carrots, trimmed, peeled |
1/2 pound sugar snap peas, stringed |
1 1/2 teaspoons vegetable oil |
2 tablespoons canned low-salt chicken broth |
1 tablespoon minced garlic |
Directions:
1. 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.)
2. 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.
|
|