Spring Carrot 'n Pea Stir-Fry!

In medium saucepan, combine SHORTCUTS®; and water; bring to boil.
Reduce heat; cover and simmer until carrots are just tender, about 8 to 10 minutes.
Drain.
In large non-stick skillet or wok, heat oils with garlic.
Add snow peas, red pepper and peas; stir-fry over medium-high heat for 3 to 4 minutes.
Add drained carrots and wine or broth and stir-fry until vegetables are just tender, about 3 minutes longer.
Salt to taste.
  • 1 pkg (16 oz.) fresh SHORTCUTS® peeled carrots
  • 1 cup water
  • 1/2 tbsp. vegetable oil
  • 1 tsp. sesame oil
  • 1 large clove garlic, minced
  • 1/4 lb. snow peas, ends removed
  • 1 cup red sweet bell pepper strips
  • 1/2 cup shelled fresh peas or frozen petite peas (no salt added), thawed
  • 3 tbsp. white wine or reduced sodium chicken broth
  • Salt to taste (optional)
Makes 6 servings (4 cups).

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