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    Stir fired sugar snap peas and baby carrots (TNT)

    pstarkoski
    pstarkoski
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    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Stir fired sugar snap peas and baby carrots (TNT) Empty Stir fired sugar snap peas and baby carrots (TNT)

    Post by pstarkoski Sat Jan 17, 2009 10:19 pm

    Stir-Fried Sugar Snap Peas and Baby Carrots

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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

    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.

    Description:
    "Chicken broth is combined with oil to stir-fry the vegetables"
    Source:
    "Bon Appétit; April 1998"
    S(Internet Address):
    "http://www.epicurious.com/recipes/recipe_views/views/5242"
    - - - - - - - - - - - - - - - - -
    - -

    Per Serving (excluding unknown items): 40 Calories; 1g Fat (29.4%
    calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber;
    0mg Cholesterol; 14mg Sodium. Exchanges: 1/2 Vegetable
    Recipe Source: Recipe Tag yahoo group

      Current date/time is Fri Mar 29, 2024 3:19 am