Sugar Snap Peas and Carrots

Ingredients

• 1 tsp. canola oil
• 1 small garlic clove, minced
• 1 tsp. grated or minced ginger
• 8 oz. sugar snap peas
• 3 baby carrots, cut lengthwise in 8 strips
• 3 Tbsp. chicken or vegetable broth, or water
• Salt and freshly ground black pepper, to taste
• 2 large basil leaves, cut crosswise in thin strips

Directions

1. Heat oil in a medium non-stick skillet over medium-high heat. Saute garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.

Recipe Yield: Makes 4 servings.

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.