1 tbsp. oil
2 c. thinly sliced carrots
2 tbsp. white wine, chicken broth or water
1/2 tsp. tarragon leaves
Salt & pepper to taste
1 1/2 c. fresh snow peas, cut into thirds

In a large skillet or wok, heat oil over high heat; stir in carrots, white wine, tarragon, salt and pepper. Cook, covered until carrots are crisp tender, about 3 to 4 minutes, stirring occasionally. Stir in the snow peas. Continue cooking and stirring until snow peas are crisp tender, about 2 to 3 minutes. Serves 6.