1 tbsp. canola or olive oil
2 cloves garlic, chopped
1 lb. sugar snap peas
1-1/2 cups carrots, diagonally cut into 1/4-inch thick slices
1/2 tsp. salt
1 (6.1 oz can) mandarin oranges, drained
1 tbsp. peeled, grated, fresh ginger
1/2 tsp. grated orange zest

In a large skillet sprayed lightly with cooking spray, heat oil over medium-high heat. Add garlic and cook for 1 minute.

Add snap peas, carrots, and salt. Cook, stirring until vegetables are just tender, 6-7 minutes. Stir in oranges, ginger, and zest. Cook, stirring frequently, until heated through, about 1 minute.

Great served with noodles for a veggies dish, or with pork for a meat dish.

Submitted by: Sherry Monfils