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Title: Stir Fried Carrots And Potatoes
Yield: 4 Servings

Ingredients

      1 tb corn oil
      4 md carrots; (about 1/2 pound)
           -peeled
    1/2 c  water
      1 lg all-purpose potato; peeled
           -and cut into
      1    matchstick strips
    1/8 ts black pepper
      1 tb snipped fresh chives  or
           -minced par

Instructions

In a 10" nonstick skillet, heat the corn oil over moderately high heat for
1 minute. Add the carrots and cook, stirring, for 1 minute. Stir in 1/4
cup of water and steam, covered, over moderate heat, shaking the pan
occasionally, for 3 minutes or until the liquid has evaporated.

Add the potato and the remaining water and steam, covered, for 3 minutes
or until the water has evaporated and the vegetables are just tender.
Season with pepper and sprinkle with chives.

Calories per serving: 86 book/151 my software 22%CFF
Total fat: 4g/4g
Sat fat: 0g/0g
Chol: 0mg/0mg
Protein: 1g/3g
Carb: 13g/27g
Sodium: 21g/32g
Sugars: 0/0
Fiber: 2g/1g

>From: BunnyMama@aol.com

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Per serving: 86 Calories (kcal); 4g Total Fat; (36% calories from fat); 1g
Protein; 13g Carbohydrate; 0mg Cholesterol; 28mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4600 0 0 3347 0

Contributor: Great Recipes for Good Health, Readers Digest

Preparation Time: 0:00

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