Julienne of Carrots With Snow Peas

• 1/2 pound carrots, peeled and trimmed
• 1/2 pound snow peas, trimmed
• 1 tablespoon olive oil
• 1/2 teaspoon finely chopped garlic
• 1 tablespoon light soy sauce
• 2 tablespoons chopped scallions
• Freshly ground pepper to taste

1. Slice the carrots into julienne strips about 1 1/2 inches long.
2. Place the carrots in a saucepan, cover with water and bring to a boil.
3. Simmer 4 minutes.
4. Add the snow peas, bring to a boil, stir and cook for 2 minutes.
5. Drain.
6. Heat the oil in a skillet and add the carrots, snow peas, garlic, soy sauce, scallions and pepper.
7. Stir and cook 1 minute.
8. Serve.

carrots, snow peas, olive oil, garlic, soy sauce, scallions, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6539 (may not work)