Copyright, 1999, Cheryl Smith, all rights reserved Ingredients: 2 Tbs. peanut oil
1 carrot, thinly sliced
1 bunch scallions: 3 sliced and 1 whole, for garnish
Handful sugar snap peas
Chopped garlic
Chopped fresh ginger
4 Tbs. soy sauce
Ground black pepper
2 cups cooked rice Preparation: Heat peanut oil in a saute pan over medium heat. Julienne slice 1 carrot; break off the ends and pull the strings from a handful of sugar snap peas and slice into small slivers; and slice 3 scallions. Chop garlic and fresh ginger to taste. Saute chopped ginger and garlic, then add carrots and snap peas. Add sliced scallions and cook until tender but still crisp. Season to taste with 4 tablespoons soy sauce. Serve over 2 cups cooked rice and garnish with scallions. Web site resources for Stir-Fry: Stir-Fried Carrots and Garlic from Food TV.com Stir-Fry from Food TV.com Chicken Stir-Fry from Food TV.com Shrimp Stir-Fry from Food TV.com Gingered Beef with Leeks and Asparagus from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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