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Carrot Recipes
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. Makes 6 servings (4 cups).
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Spring Carrot 'n Pea Stir-Fry! |
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• 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)
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