Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.67 Kcal (128 kJ) | ||
| Calories from fat | 10.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.21g | 2% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 38.71mg | 2% | |
| Potassium | 115.98mg | 2% | |
| Total Carbs | 4.26g | 1% | |
| Sugars | 2.44g | 10% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 0.84g | 2% | |
| Vitamin C | 10.9mg | 18% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 35.5mg | 197% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 39.03 Kcal (163 kJ) | ||
| Calories from fat | 13.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 49.25mg | 2% | |
| Potassium | 147.58mg | 2% | |
| Total Carbs | 5.42g | 1% | |
| Sugars | 3.1g | 10% | |
| Dietary Fiber | 1.79g | 6% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 13.8mg | 18% | |
| Vitamin A | 0.9mg | 24% | |
| Iron | 45.2mg | 197% | |
| Calcium | 25mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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