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snow peas with carrots
Makes 4 servings
2 Carrots, julienned into 2-inch strips
1-1/2 Tbs Butter
1-1/2 Tbs Minced shallots
1 lb Snow peas, with ends trimmed
2 Tbs Water
Salt
Pepper
Blanch the julienne carrots in a
medium-size saucepan for two
minutes in boiling water.
Rinse under cold water. Drain
well.
Heat a wok or medium-size
skilled over low heat. Add
the butter and shallots, then
stir-fry for 1 minute. Add
the carrots and snow peas;
stir-fry 1 additional minute.
Add 2 Tbs water and stir-fry
until the vegetables are tender.
Season with salt and pepper.
Serve immediately.
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