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Epicurious

Stir-Fried Sugar Snap Peas and Baby Carrots

3.9

(9)

Chicken broth is combined with oil to stir-fry the vegetables.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

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

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsCarrotRoot VegetableVegetableSugar Snap PeaPeaBean and LegumeGarlicSideDinnerDairy FreeGluten FreeNut FreeQuickEasy5 Ingredients or FewerBon Appétit
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