1 lb. carrots
1/2 lb. snow peas
1 1/2 tbsp. finely minced ginger
1/4 c. butter
1 1/2 tbsp. sugar
Salt & freshly ground pepper to taste

Cut carrots into sticks about 2 inches long. Trim snow peas. Cook carrots until barely tender. Add snow peas and drain immediately. Rinse under cold running water.

In skillet, melt butter. Add carrots, snow peas, ginger and sugar, tossing until sugar is dissolved and vegetables are hot. Season with salt and pepper.