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Carrot Mushroom Stir-Fry
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6 to 8 medium carrots (1 pound), thinly sliced
2 tablespoons butter, optional
2 teaspoons olive oil
1 jar (6 ounces) sliced mushrooms, drained
5 green onions with tops, thinly sliced
1 tablespoon lemon juice
1/2 teaspoon salt, optional
1/4 teaspoon pepper
In a skillet over medium heat, stir-fry carrots in butter if desired and oil for 7
minutes. Add mushrooms and onions; cook and stir for 4-6 minutes or until
vegetables are tender. Stir in lemon juice, salt if desired and pepper.
Yield: 7 servings.
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Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |