Carrots and Snow Peas
“This is without question my favorite side dish, both for flavor and ease of preparation. Sherry adds an amazing spark to the vegetables. Cheryl Donnely - Arvada, Colorado
Total TimePrep/Total Time: 25 min.
- 1-3/4 cups sliced fresh carrots
- 2 tablespoons butter
- 2-3/4 cups fresh snow peas
- 1 shallot, minced
- 1/4 teaspoon salt
- 1 tablespoon sherry or chicken broth
- In a large cast-iron skillet or wok, stir-fry carrots in butter for 3 minutes Add the snow peas, shallot and salt; stir-fry 2 minutes longer or until vegetables are crisp-tender. Stir in sherry; heat through.
Nutrition Facts3/4 cup: 129 calories, 6g fat (4g saturated fat), 15mg cholesterol, 231mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
Originally published as Carrots and Snow Peas in Simple & Delicious November/December 2008
Follow along as we show you how to make these fantastic recipes from our archive.