Serves: 8
Prep.Time: 30 minutes
1 bag (1 lb.) peeled baby carrots
1 bag (16 oz.) frozen sugar snap peas
2 tablespoons butter or margarine
1 clove garlic -- minced
1 tablespoon minced fresh ginger
1/3 cup apricot jam
1 tablespoon balsamic vinegar
1/4 teaspoon salt
Pinch cayenne
Green onion curls for garnish -- optional
Place steam basket in deep 12" skillet over 1 inch water; heat to boiling over high heat. Add carrots and peas to basket; lower heat to medium, cover and cook 10-12 minutes or until tender. Drain and rinse under cold water. (Can be placed in plastic sealed bag and refrigerated until almost ready to serve.) In a 12" skillet, melt butter or margarine; add green onions, garlic and ginger; cook and stir 3 minutes or until soft. Add jam, vinegar salt and cayenne; cook and stir 3-4 minutes longer. Add carrots and peas to skillet; cook and stir 3-4 minutes or until vegetables are glazed and heated through.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved