Ingredients
1-3/4 cups sliced fresh carrots2 tablespoons butter2-3/4 cups fresh snow peas1 shallot, minced1/4 teaspoon salt1 tablespoon sherry or chicken broth
Preparation
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.
