stir-fried-sugar-snap-peas-and-baby-carrots-5242.json

{
    "directions": [
        "Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes. Add sugar snap peas and cook until vegetables are crisp-tender, about 30 seconds. Drain vegetables. Transfer to large bowl of ice water and cool. Drain vegetables and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in paper towels. Seal in plastic bag and refrigerate.)",
        "Heat oil in large nonstick skillet over high heat. Add vegetables; stir-fry 1 minute. Add broth; stir-fry 1 minute. Add garlic; stir until fragrant, about 2 minutes longer. Season with salt and pepper."
    ],
    "ingredients": [
        "20 baby carrots, trimmed, peeled",
        "1/2 pound sugar snap peas, stringed",
        "1 1/2 teaspoons vegetable oil",
        "2 tablespoons canned low-salt chicken broth",
        "1 tablespoon minced garlic"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Side",
        "Stir-Fry",
        "Quick & Easy",
        "Carrot",
        "Healthy",
        "Sugar Snap Pea"
    ],
    "title": "Stir-Fried Sugar Snap Peas and Baby Carrots",
    "url": "http://www.epicurious.com/recipes/food/views/stir-fried-sugar-snap-peas-and-baby-carrots-5242"
}