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