Blanch the julienne carrots in a medium-size saucepan for two minutes in boiling water. Rinse under cold water. Drain well.
Heat a wok or medium-size skilled over low heat. Add the butter and shallots, then stir-fry for 1 minute. Add the carrots and snow peas; stir-fry 1 additional minute.
Add 2 Tbs water and stir-fry until the vegetables are tender.
Season with salt and pepper. Serve immediately.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
Snow Pea & 2 Carrots, julienned into 2-inch strips
1-1/2 Tbs Butter
1-1/2 Tbs Minced shallots
1 lb Snow peas, with ends trimmed
2 Tbs Water
Salt
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