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Sugar Snap Peas and Carrots

MyCookbook Recipe Database
MyCookbook Member: ngt
Recipe Category: Vegetarian
Recipe Preparation Level: easy
    20 baby carrots, trimmed and peeled
    1/2 lb. sugar snap peas, stringed.

    1 1/2 tsps vegetable oil
    2 Tbsps chicken broth
    1 Tbsp. minced garlic
    1 tsp minced ginger.

    Cook carrots in boiling salted water until almost crisp tender, about 4 minutes. Add sugar snap peas and cook about 1 minute. Drain vegetables. Transfer to a large bowl of iced 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 wok over high heat. Add vegetables, stir fry 1 minute. Add broth, stir fry 1 minute. Add garlic and ginger and stir fry 2 minutes longer. Season with salt and pepper.

    Serves 6.

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