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Title: Stir-Fried Sugar Snap Peas And Baby Carrots
Yield: 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 on Apr 4,
1998

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