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Publication: WrittenDate published: May 1, 2011
Sponsored by The American Heart Association
Minted Sugar Snap Peas
Serves 4; 1/2 cup per serving
1 teaspoon olive oil
1 small carrot, cut into matchstick-size strips
8 ounces sugar snap peas
1 tablespoon chopped fresh mint
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
In a medium skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the carrot for 1 to 2 minutes, or until tender-crisp, stirring occasionally.
Stir in the peas. Cook for 30 seconds, or until tender-crisp, stirring occasionally.
Stir in the remaining ingrethents. Cook for 10 to 15 seconds, or until the mint has wilted.