Stir-Fried Sugar Snap Peas and Baby Carrots - baby carrots

Method

• 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.