- 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
- 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.