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Misc: Sauteed Vegetables

Source of Recipe

Cheryl Smith


List of Ingredients

1 carrot -- thinly sliced
1 bunch scallions -- 3 sliced, 1 kept
1 whole for garnish
1 Handful sugar snap peas
2 tablespoons peanut oil
4 tablespoons soy sauce
2 cups cooked rice



Recipe

In a heated saute pan, heat oil. Saute carrot, then snap peas and scallions until tender but still crisp. Season to taste with soy sauce. Serve over rice and garnish with scallions. This recipe yields 2 servings.