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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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(OPTIONAL: Add a dash (JUST a dash) of dark brown sugar if you like sweet veggies.) Ingredients:
4 small carrots, cut into thin slices (or use a little bag of baby carrots) |
2 tablespoons chicken stock or 2 tablespoons vegetable stock |
1 cup peas |
1/2 teaspoon fresh grated gingerroot (remember to peel it!) |
1 garlic clove, minced (or use it out of a jar) |
1/4 cup water |
Directions:
1. In a medium sized pan, sauté the carrots in the stock for 5 minutes. Add the peas, ginger, garlic and water.
2. Partially cover the pan and when the water boils, turn down the heat and steam for
3. 5-7 minutes or until the carrots are tender.
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