Spring Vegetable Stir-fry - Menu #1 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or margarine,
1/2 lbs: Baby carrots,
1 lbs: Asparagus, cut diagonally into 2 inch pieces
1/2 lbs: Sugar snap peas,
1/4 cup: White wine,
1 tbsp: Fresh tarragon, minced
1/4 tsp: Salt,
1/4 tsp: Pepper,
Directions:
In large skillet melt butter over medium-high heat. Add carrots; cook,
stirring frequently; until just starting to soften, 8 to 10 minutes.
Add asparagus and sugar snap peas; cook 2 minutes. Add wine,
tarragon, salt and pepper. cover and reduce heat to low. Simmer until
all vegetables are just tender, about 2 minutes.
Ready to serve in 20 minutes.
From Womans World Magazine April 30, 1996
Source from luhu.jp
stirring frequently; until just starting to soften, 8 to 10 minutes.
Add asparagus and sugar snap peas; cook 2 minutes. Add wine,
tarragon, salt and pepper. cover and reduce heat to low. Simmer until
all vegetables are just tender, about 2 minutes.
Ready to serve in 20 minutes.
From Womans World Magazine April 30, 1996
Source from luhu.jp
Tags
Vegetables