Stir fired sugar snap peas and baby carrots (TNT)

Stir-Fried Sugar Snap Peas and Baby Carrots

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

Amount Measure Ingredient -- Preparation Method
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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"
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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