Stir-Fried Sugar Snap Peas and Baby Carrots

1. 1

   Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes.

2. 2

   Add sugar snap peas and cook until vegetables are crisp-tender, about 30 seconds.

3. 3

   Drain vegetables.

4. 4

   Transfer to large bowl of ice water and cool.

5. 5

   Drain vegetables and pat dry.

6. 6

   (Can be prepared 1 day ahead.

7. 7

   Wrap vegetables in paper towels.

8. 8

   Seal in plastic bag and refrigerate.)

9. 9

   Heat oil in large nonstick skillet over high heat.

10. 10

    Add vegetables; stir-fry 1 minute.

11. 11

    Add broth; stir-fry 1 minute.

12. 12

    Add garlic; stir until fragrant, about 2 minutes longer.

13. 13

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.