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
Ingredients
- 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
Directions
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1In 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.
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